Fermenting Cherry Tomato - Easy and Unique Way To Preserve Tomatoes | Fermented Homestead

[@EWForbess]

Very nice video! We are fermenting beginners, but one of our favorite experiments so far was cherry tomatoes! The second jar that we fermented were punctured and placed in a 2% brine. They were okay, but not nearly as good as our first try. The first jar was done in 3% brine with basil, garlic, mustard seeds and a few whole peppercorns. All were left unpunctured and they were great. The brine still managed to seep in, but the carbon dioxide left the tomatoes pressurized and plump so there was a fizzy pop when you bit them. They didn't collapse like our second attempt. Try it sometime!

[@FermentedHomestead]

Those sound delicious! I’m going to have to try flavoring them next time for sure! I’m happy you found us 😁

[@tammycraine7493]

How long did you let them sit out?

[@rosezingleman5007]

I’m overwhelmed by cherry tomatoes this year. Been following you for a long time and I’m finally commenting. I’ve got a lot of volunteers this year too. I’m sorting those toms right now.

[@FermentedHomestead]

That’s awesome! I’m so glad you came out of hiding haha 😂 gotta love the volunteer plants 💜

[@mikemccarthy4148]

I think a week is not long enough for the fermenting. Two years ago I set up a jar with an airlock and fermented until the bubbles stopped, about six weeks. I then moved them in to a regular jar which is kept in the fridge. They are soft but contained in their skins. They are used for special occasions like Sunday mornings breakfast. Toast used to grate garlic a little application of olive oil and a squidgy tomato spread on top. Life does not get much better than that. My two year supply is coming to an end, which is why I am looking for the recipe I used last time. One thing which did initially concern me was the small amount of white matter which formed on top of the brine, in the end it did not prove to be a problem.

[@tammycraine7493]

Very cool!

[@sis8521]

@mike , maybe it was kahm yeast ? That’s a harmless yeast

[@norman-gregory]

Greetings...I came here looking at Channels whom Ferment using Fido Jars, and I do enjoy tomatoes...so the best of both worlds. If I may say...I do like your honesty and being genuine and yourself when presenting. Having a look at your "Fermenting Playlist". Thank You for your knowledge.

[@FermentedHomestead]

Welcome! I don’t always use Fido but I do often. What do you like about using Fido jars?

[@norman-gregory]

@@FermentedHomestead...Greetings and Hi Anna. I'm new to Fermenting first timer. I ordered some Fido Jars as these were the style I went with, so in turn I'm interested in learning from good people like yourself who use them. From Fermenting to eating Raw food is not only interesting, but the truth in many ways of why we are ill and sick is from a lack of knowledge and being pushed down this path of malnourishment and starving ourselves of correct nutrition, from the corporations of processed food. I went with the Fido Jars...as they seem to be a good starting point and maybe less hands on maintenance. (this I will find out?) Thanks for replying. Have a great day and week ahead.

[@norman-gregory]

@@FermentedHomestead...Hi, you ask a question awhile back. Well today I finally used the Fido jars for fermenting Limes. Better late than never, right? Been using them for distilled water for awhile now. Anyway thanks.

[@rochellemcclain508]

I did the Fermented mixed cherry tomatoes, with sliced white onion, and basil. I let it ferment for about 10 days to two weeks. Then I took the basil out, drain the tomatoes, and added fresh basil and a pinch of salt and used my immersion blender to make a sauce. It was FANTASTIC !! I was planning to pour it over some cooked noodles and use it like a spaghetti sauce. But I ended up using it like a bruschetta sauce over some sliced sourdough toast with a little bit of butter, a little bit of soft cheese, some things spreadable like cream cheese, etc. and a pinch of Grace salt with a Squeeze of Meyer lemon! Trust me, it will blow your mind! 🤯😜🤪

[@FermentedHomestead]

We’ll that sounds fantastic! I’ll give it another go when the ingredients start coming in

[@lucysmith6827]

I've done tomatoes, both punctured and unpunctured in a 2.5% brine, and I like them both. I added Basil, Thyme, and garlic to the brine. A great way to enjoy these is on a slice of sourdough or rye toast, a bit of torn basil leaves, and with or without a strong cheese like Feta or Blue. I went through a quart in one week!

[@FermentedHomestead]

I’m going to have to try making this again with some herbs for sure! I wish I liked basil but I just can’t do it haha

[@bjornmundt5801]

Add spices, some vinegar and blend it. Let it mature a few days. The most natural Ketchup.

[@eileenbrittain7734]

I’m imagining the Sungolds will be the best..you can’t beat them for sweetness and firmness. Grow them and you’ll never want any other kinds!

[@FermentedHomestead]

They sure will! I love sun gold and I really wish I were growing them this year!!

[@cbak1819]

They're basically pickled before vinegar pickling they fermented. They're very good and salads as they sit in your fridge they will get more and more pickle tasting, especially with that much salt. The tomatoes will take on the salt taste. I watched Mary's nest and she pokes hers too. I think you'll you're fine with poking them. Warm regards.

[@hyanotha]

I have so much fennel and oregano in my garden and I always add them before I ferment my tomatoes. Oregano and fennel is all I need for spaghetti sauce.

[@FermentedHomestead]

Oooohhhhh great idea! I’m going to have to try that next time! I bet my hubby would go for that

[@lorriepeek5636]

I heard that once the fermination is done to place them in the refrigerator for 2 weeks to have the maximum flavor. Im doing my first fermentation today. I enjoyed your video.

[@FermentedHomestead]

That’s interesting, ferments to mature in the fridge so that would make sense. We didn’t care for the flavor on its own when we tried it but I don’t think we tried it weeks after fermentation. I also have a friend who loves adding it to tomato sauce and says it adds extra flavor in smaller quantities

[@pairsay]

Hi Anna, you are correct fermented tomatoes have a very unique taste , I never thought of adding them to a curry or stir fry , will try , I read somewhere heating fermented veg causes them to loose vitamins , probiotics etc , what is your thoughts , Thank You

[@FermentedHomestead]

Yes, cooking any fermented foods will cause a loss of probiotics, I’m not sure about vitamins. In that case it’s mostly for the flavor and increased digestibility of the fermentation, you could also add the tomatoes after cooking to preserve the bacteria.

[@reginabajorek4662]

I start burping my jars the next day. A friend recommended I use a food processor before putting in jars. I then add one part brown sugar to two parts salt. With pint jar, I used 1 tbs sugar to 2 tbs salt. Can’t wait to try. All but one is producing a lot of gas. I think I will try making tomato wine next. I had it over 30 yrs ago and thought it was comparable to other white wines.

[@FermentedHomestead]

That sounds super tasty! Let me know how they go 💜

[@By_His_Grace_And_Mercy]

Can you tell me about the yeast on the top? I think mine has that and it’s probably fine but want to be sure it’s safe

[@FermentedHomestead]

If it’s white it’s harmless, it will turn it bitter is larger quantities so good to scrape off and once it starts in a jar it will continue without refrigeration so if it’s done pop it in the fridge

[@kathleenbrock5434]

I started a purple cabbage recently. It is one day five on top of the fridge.

[@bonnenaturel6688]

Love the video. Maybe if you halved the salt it would taste more like what you are used to? I used a lot of salt in a ferment and did not care for the taste. I used the minimum required.

[@hamakuahomestead7741]

😘😘😘

[@earthcitizen57]

I think you put too much salt on the brine. 2 tbl spoons would have saved them.

[@InAweOfAnimals]

I made these from another KZbin channel's recipe...recipe very similar to yours.They came out mushy & very alcohol tasting (like you described). I love fermented cabbage & Kombucha but will have to pass on making these again.

[@FermentedHomestead]

I’m the same, not my favorite ferment but it does flavor sauces very well! Those are 2 of my favorites as well! 💜

[@karlbraun9564]

The expression on your face said you didn't really like them.

[@FermentedHomestead]

It was not my favorite right out of the jar for sure. The taste was extremely unusual to me, almost too umami if that’s possible. I will try it again though just to see if my taste has changed. My husband loved cooking with it and adding a few to spaghetti

[@108gryphon]

I've read that puncturing actually can create a pocket of bacteria and is not recommended.

[@FermentedHomestead]

That’s interesting! I hadn’t heard that and I’ll have to read more into that. I did have them for quite a long time in the fridge and they held up well if that’s any help

[@wandamcgann7728]

Lady it is not these ones!, it is THESE! Not THESE ONES PUBLIC SCHOOL HAS MESSED YOU ALL UP BAD! Geez

[@FermentedHomestead]

Dude, really? Who cares? There is nothing wrong with saying THESE ONES. Look it up. These ones, these ones, these ones

[@romanromano7717]

When you make a video,please out your Mike near you so we can hear you properly. We do not want to hear your cutlery.

[@FermentedHomestead]

The mic is attached to the camera so moving it closer is not an option. I do share my projects that I’m making in my kitchen, not a professional studio, so ambient noise is unavoidable. I’m sorry if you did not enjoy due to the lack of perfection, I appreciate your feedback.

[@firequeen2194]

@@FermentedHomestead there’s always at least one in every crowd 🤦‍♀️. I did not mind your cutlery, it’s called cooking. 😉

[@Sabbathissaturday]

@@firequeen2194 I agree.

[@missyo4848]

Gazpacho!!