Rinse the vegetables.

Dice the tomatoes into 1 x 1 cm pieces.

Peel the onion and garlic, and cut them into smaller pieces.

Finely chop the cilantro and chili, and roughly chop the cabbage.

Place all the vegetables, garlic, chili, and cilantro in a bowl, add salt and lime juice, and stir until everything is well mixed. Let it sit for 15 minutes so that the salt can draw the juices out of the vegetables.

Then pour the salsa into a scalded mason jar, making sure to press the vegetables down under the juice.

Top with a folded cabbage leaf, and close the jar.

Set it to ferment on a plate in a shady place, and let it sit for 3 to 5 days, ideally at 18 to 20 °C. If the temperature is higher than this, it can ferment faster, and if it is lower, it can be slower.

The jar should be opened every day to release the pressure formed by the fermentation process.

Taste the salsa after three days or earlier, depending on the temperature. When the salsa stops bubbling, it is close to being ready. Taste it up to the fifth day, by which it should be completely ready.

The salsa is now ready to be eaten, and it can be stored in the refrigerator.