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Start chopping tomatoes, onion, garlic, jalapeño and cilantro adding to a bowl.
Add juice of half a lime and cumin.
Weigh all ingredients and calculate 2% of that weight for the salt. For example 100g means we would need 2g of salt.
Throughly mix in salt and let sit for 20 min as the salt pulls out the brine.
Place bring and salsa in a sterile jar and set aside weight on top with a lid.
Let sit at room temperature for 4-5 days.
You should start seeing some bubbles that's a normal part of the fermentation.
Strain from brine and garnish to your liking.