Pico de Gallo update

Hi everyone!


 I started my fermented Pico de Gallo on March 8, 2014. I chopped, mixed and sealed all of the ingredients in a mason jar where I then placed it on the counter to start fermenting. On March 12th I started to notice bubbles forming from the bottom and working their way to the top of the jar and there was also a strong odor coming from the jar even without me having to open the lid. I googled why there were bubbles and it is because the lactic acid fermentation process produces bacteria which creates gases/bubbles.               



Day 4 of fermentation:

These 3 pictures are of different views of the Pico de Gallo in the mason jar and if you look closely you can see the bubbles throughout the jar.

I could smell the Pico de Gallo without even having to open the jar but when I tried to take the lid off to get a better smell it was as if someone had shaken a bottle of soda, the juice was overflowing/fizzing from the jar and onto the counter. You can also see that the tomatoes and sweet peppers have lost a bit of their color.