I had an excess of very ripe tomatoes last week. I diced about 3 pints (chop), and salted lightly, about 2 large pinches (salt), and then allowed it to ferment in a ceramic vessel (pack) for 2 days (wait). (Remember the four steps in a basic lacto-ferment? chop, salt, pack, wait.)
I stirred 2 or 3 times daily so the common mold that easily forms on fermenting tomatoes couldn’t get organized sufficient to colonize the top of the ferment. After 2 days I drained off the liquid. (I put the liquid in a bottle with a swing top lid and capped it. Though first I topped the bottle with some extra kimchee juice i had in the fridge. I’ll let this juice ferment in the bottle a couple weeks, then enjoy it as shots, or in a Bloody Mary cocktail.)
Fermenting the salsa longer than this would have reduced the chunkiness of the salsa, moving it more toward sauce, and I wanted chunky salsa.
I crushed a couple cloves of garlic, sliced a few scallions, and chopped a handful of fresh chervil, and stirred these ingredients into the salsa, in addition to some fermented hot sauce for heat. I then let it sit in the fridge a day before I enjoyed it. It’s bubbly, zingy on the tongue, and very delicious.