July 18, 2015 - 06:40 PM / 06:55 PM
This demonstration will be led by Jill Ciciarelli of WIGLE WHISKEY.
Jill Ciciarelli is a food lover, kitchen adventurer, board-certified holistic-health coach, and keeper of the blog First Comes Health (www.firstcomeshealth.com). With a bachelor’s degree in psychology from The Pennsylvania State University, a bachelor’s degree in Italian language and literature from the University of Pittsburgh, and certification from the Institute for Integrative Nutrition in holistic health, Jill has channeled her various passions into instilling a desire for long-term health in her clients. Jill lives in Downtown with her husband, Brian (aka Dude), and Quincy, the sweetest kitty in the world.
5 large tomatoes, seeds removed and diced
1 medium onion, diced
½ cup of cilantro, chopped
3 cloves of garlic, chopped
3 jalapeño peppers, chopped. Use more or fewer depending on your tolerance for spicy.
2 t. of unrefined sea salt
2 T. of whey, vegetable starter culture that’s been dissolved in water, or brine from a previous ferment.
A pinch of oregano
A pinch of black pepper
Combine all ingredients in a bowl and mix well.
Pour into a jar and cover loosely.
Let ferment at room temperature for 24 to 48 hours.
Cover tightly and store in refrigerator