GAPS and Lacto-Fermented Salsa

Owen and I are following the GAPS (Gut and Psychology Syndrome) diet plan to help heal our digestive systems from eating grains, processed sugars, taking antibiotics, birth control pills, drinking and swimming in chlorinated water, and the host of other modern activities that wreak havoc on our guts and their flora.
Much of the diet is based on the Specific Carbohydrate Diet. It emphasizes eating lots of bone broths and good animal fats along with vegetables and eventually fruits. Grains and other starchy foods such as potatoes and many beans are not recommended since starches are difficult to digest; neither are disaccharides such as table sugar (sucrose) or milk sugar (lactose). The primary sugar in ripe fruits and vegetables is fructose, a simple sugar which needs basically no digesting to be used by the body. Honey which is made mostly of the simple sugars fructose and glucose is acceptable also. Right now we are eating broths made from pastured animals (mostly chicken and beef but also goose and lamb), meats with plenty of fat, cooked vegetables, a small amount of fruit, and lacto-fermented probiotic foods.
That's another thing the diet emphasizes, eating plenty of foods that are fermented. Fermentation preserves food, makes it more digestible, makes more and different nutrients available to the body, and provides your body with beneficial micro-organisms to colonize your digestive tract. These wonderful little critters help you digest your fo od and help fight pathogenic organisms that can colonize an unhealthy digestive system causing chronic illness as well as the ones that show up from time to time and cause acute illnesses.
I have noticed a definite calming for Owen over the last month of eating this way, and I feel less moody too. As babies grow and change so quickly, I hesitate to attribute too much to this diet, but it has also coincided with a language explosion, increased imaginative play, great building skills, more interest in reading, and more sustained and focused play.
We really like lacto-fermented foods, and I try to keep a variety available: I make kefir (fermented milk, similar to yoghurt- for Abram, but eventually we will add this back since all the lactose is used up in the culturing process), sauerkraut, fermented ketchup, beet kvass, fermented dill pickles, kimchi (spicy Korean sauerkraut), and fermented salsa.
I made a batch of lacto-fermented salsa recently and put it into the fridge last night. It smelled really delicious, so I hope we will be able to enjoy it very soon. I can't follow a recipe all the way through without the threat of terrible punishment, but I based the salsa on a recipe from Nourishing Traditions. Here's what I did:

Lacto-Fermented Salsa
6 medium - large heirloom tomatoes (I used black Cherokee, green zebra, and pineapple)
1 large yellow onion
6 cloves of garlic
1 jalapeno pepper (seeded)
1 bunch of cilantro
juice of 1 lemon
2 T. sea salt
1/3 cup water

Peel and deseed tomatoes (and save seeds for next year!). Chop all veggies. Mix. Pack into glass jars leaving a bit of head space. (This made 7 cups for me.) Close jars and leave at room temperature for 2 days, then refrigerate.