Fermenting Salsa, Pickles and Pears

Getting whey is very simple.  Just turn out a tub of good yogurt (preferably home made from raw cows milk, but Greek yogurt from the store is very good too) into a strainer lined with linen and let sit for a few hours (for home made) or longer for the store bought in the refrigerator.  It will look like this:

After it has strained transfer to separate containers.  The yogurt, if home made, is now the consistency of store bought yogurt.  If it is store bought, it will be about like cream cheese or even a fresh mozzarella ball.

You will use some of the whey to create these delicious snacks.

Cultured Salsa (I got the first 2 from my friend Kelly who emailed it from a blog)

4 medium tomatoes

2 small onions

1-2 green bell peppers, seeded

1 jalapeno, seeded

1 bunch, cilantro

juice of 2 lemons

(I added 3 cloves garlic)

1 tbsp. sea salt

4 tbsp. whey

1/4 c. pure water

Garlic Dill Cucumbers

4-5 pickling cucumbers (I used 2 normal cucumbers)

2 cloves garlic

2 tbsp. fresh dill

1/8 tsp. red pepper flake

1 tbsp. sea salt

4 tbsp. whey

1-2 clean grape leaves for crunch (I left this out)

1 c. filtered water

Pear Chutney (From Nourishing Traditions by Sally Fallon, "Fruit Chutney")

3 c. fresh pears

1/2 c. pure water

rind of 2 lemons

juice of 2 lemons

1/8 c. rapadura (I used turbanado)

2 tsp. sea salt

1/4 c. whey

1/2 c. pecans (I left this out)

1/2 c. raisins

1 tsp. ground cumin

1/2 tsp. red pepper flake (I used 1/8 tsp.)

1/2 tsp. dried peppercorn

1/2 tsp. thyme

1 tsp. fennel seed

1 tsp. coriander seed

Directions for all:  Wash all ingredients and utensils well.  Wash your hands well too.

Mince all veggies to the desired consistency.  Press down into a wide mouthed quart sized jar (with wood or plastic spoon).  Add water to cover.  Leave 1-2" head space.  Cover and leave at room temperature for 2-3 days.  Move to refrigerator.