Lacto-Fermented Roasted Tomato-Red-Pepper Salsa

I recently made the most delicious salsa, based on this recipe: . SO good! And it's fermented, to boot!

My modifications/ingredient list are below; I used the technique from the original recipe:

* 3 pounds tomatoes, sliced in half length-wise (I used a mixture of cherry tomatoes, heirlooms, and romas)

* 1 pound (2 medium/large) red peppers, seeded and sliced in half lengthwise

* 8 large cloves garlic (unpeeled, but slightly crushed under the wide edge of a chef's knife)

* 2 medium onions of any color, sliced into thick rings but not separated

* a pinch of red pepper flakes

* 1 large bunch cilantro

* 4 Tablespoons lemon or lime juice

* 1 teaspoon cumin

* 1 teaspoon dried oregano

* 2 Tablespoons unrefined sea salt, such as RealSalt or Himalayan Salt

* 1/2 cup sauerkraut juice

My process modifications:
--I roasted the red peppers along with the rest of the veggies.
--I only roasted 2 lbs. of the tomatoes; the rest I minced and added raw.
--I used a gallon jar to ferment in, because this amount of veggies produced just under 2 quarts of salsa (the original recipe makes 1 quart).