Is my Salsa ready?

[MamaGwynn]

I've only done a few ferments and all of them have been NT recipes. I normally use whey but didn't use it in my salsa, because I was out of it. I used the extra Tbsp of salt instead. It's been sitting out with the lid on for about 3 and a half days now and hasn't done as much bubbling as I usually get when I use whey. I tasted it this morning and it doesn't have that fermented taste (it tastes pretty darn good though). Should I go ahead and put it in the fridge or let it sit out longer?

[tanyalynn]

I vote that you wait until the taste is right. I've had a lot of variation in how quickly my ferments go based on amount of salt and room temperature, maybe they vary more when you don't use whey (I've never used whey, so I don't have a comparison point).