How to Ferment Salsa Verde (Safe, Small-Batch Method)
TL;DR: Fermented salsa verde is finely chopped tomatillos, onion, garlic, and chiles packed with 2 to 2.5 percent salt by weight, held submerged at 65 to 75 degrees Fahrenheit for 5 to 10 days until the brine tastes tangy. Lactic acid bacteria drop the pH below 4.6, matching the FDA safety threshold for fermented foods….