On Monday, I opened one jar of my fermented salsa. It was delish, which good, because I was going to go to the “fermented sauces” meetup in a few hours. Long story short: I took the salsa to the meetup, people tasted it, said it was good, but no one asked me about it.
Tonight (8 days after I put it to ferment, I opened the second jar. Whoops! It jumped out at me! That’s my sign for a good ferment. I skimmed off the stuff that was poking out of the jar (next time, I’ll remember to open it over a bowl, to save the juice.
Right now, I am thinking about getting some cauliflower, to make a “tabouli” with it. That’s tomorrow’s project.
Meanwhile, I am sort of thinking of saving back a bit to use as the starter for a cashew cheeze. It could be yummy!