Fermenting our garden.

Fermenting Salsa. Burp, shake daily for 3-4 days or until it tastes the way you like then put in fridge. Lasts for a few months. Saves your hard garden work!
Just eat about a spoonful during your meals or add to meats (sandwiches, etc.) Too much fermentation can give you a belly ache somewhat. Great for your gut though!
Fermenting lids from Amazon. Alexi Rochelle Scott Colette CJ Jackson
Edit: Add a tsp of salt to the mixture before you put the lids on and shake. The salt makes it juicy and there will seem to be less in the jar. Burp = unscrew the lid a little until you hear the gas come out a bit. If you don't it could become a 'vegtable bomb' so to speak.