1 medium onion, chopped
3/4 cup chopped hot and/or mild peppers
6-8 cloves crushed garlic
1 bunch cilantro, chopped (optional)
1 tsp dried oregano
Juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey
1/4 cup filtered water
Combine all ingredients and place into a wide-mouthed quart jar. Press down lightly with a wooden pounder or meat hammer, adding more water if necessary to cover the vegetables. The top of the vegetables should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.
