Fermented tomato

Other than turning excess harvest of tomatoes into sauce and salsa, I also tried to ferment them. Apparently this is a traditional preserving method common in Eastern Europe that has been forgotten, and now resurrected because of the health interest in eating fermented food.

 cherry tomato & cucumber fermentation

After fermentation, the tomato is more soft, acquired a fizz and a sour note.

1. Rinse tomatoes and dry, for big tomatoes I remove skin and cut into quarters, for cherry tomatoes, I used them whole.

2. Fit tomatoes into glass preserving jar, with a rubber band seal, until an inch below top.

add a raspberry leaf to kick start fermentation of tomato

3. Add a brine of 2% salt using filtered, boiled and cooled down water. Add flavorings e.g. rosemary, pepper, garlic, onion.

4. Add a piece of berry leaf or a cup of whey to kick start fermentation. Place a dish below to catch overflow. Fermenting fruit is vigorous and fast, in 3 days it is ready to eat.

fermented tomato

5. Keep in the fridge to slow down fermentation.