This Way of Preserving Tomatoes is AMAZING
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- Опубліковано 5 лют 2025
- In this video, I show you my fermented tomatoes recipe to preserve them and also improve the taste to make sauce or add to other recipes and cooking for inner health and goodness.
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane - the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let's get into it! Cheers, Mark :)
That moment when you spread that tomato on the toast was honestly one of the most satisfying foodie moments ever.
7:39 you're welcome
No kidding, watching is really going to make me nuts...
Haha i couldnt stop laughing at that part. Turned it into a food porn 😂
Oh my goodness
That moment is why I now have 2 gallon jars of tomatoes on my counter...that was epic and made my mouth water. 😂😋
important: do not use salt with iodine, fermentation goes often wrong (written from Poland - where we ferment all the cabbage and cucumbers we can find ;) )
Hi, can you please tell me more about iodine?
@@LittleTiger11 your typical table salt contains iodine. The iodine will interfere with the fermentation.
You want to use a natural sea salt, pickling salt or kosher salt
@@stevefromthegarden1135 oh good to know, I didn't know... Thank you!
any tips on sauerkraut, we didn't know how long to ferment, we left several days trying to get rid of the bitter taste. We love watching how you guys store and ferment your food.
@@reginamolloy3397 i make fermented cabbage in a plastic fermenting bucket, about 15kg, or 20 kg and i let it ferment at warm temp (at home) about a week but then i take it out to cold temp (my balcony, we have winters below 0 C) fermentation slows but is still going. We tipically make it in late september, but start eating it about november and keep eating all winter. In spring it tastes very different
My life became happier when I started growing my own food and introducing bees. I’ve even grown an amazing relationship with my neighbors. 😎❤️
Any tips on attracting bees? We've not had any luck here in Johannesburg, South Africa.
@@reginamolloy3397 grow some trees like paulownia tomentosa or robinia pseudoacacia
Regina, can you grow “lamb’s ear” or “borage” there?
@@reginamolloy3397 Easy, grow your own. My near neighbour has a bee hive and my garden just loves it. I have also just bought a hive and am awaiting the arrival of bees.
hudson, Ignoring is the new good neighbour fence; cheaper too!
Hi, there are very old varieties that after centuries of growing have been grown just for this purpose, i live in Mallorca spain and there is a variety here which without any preservation or without refrigeration can be kept up to 2 years just been kept hung in a pantry or cool area, similar to onions or garlic, they are called “tomates de ramallet” can be bought online if anyone is interested.
That's excellent information, it's a shame Amazon and other sites are banning international seed sales, it's ridiculous, anything to control food (people).
Cool thank you
@@1upPaintingAB some species of plants, planted in the wrong area, can cause long term ecosystem problems. People have damaged local, native plants, buying invasive species. It's detrimental to local habitats. It's not all "food control".....
@@drpookles Ssshhh, don't incite the paranoid.
It's not just about the plants, insects can be transported the same way and destroy ecosystems, industries and regions.
@@drpookles we are talking about tomaatos here, hardly an "invasive" species for heavens' sake !
I really love your content
I started gardening 2 years ago when I was 16 because of you and I think it's the greatest way to pass time in a useful thing, thank u 🖤
It is a skill that will serve you well as time goes on, good sir. I learned how to garden with my father when I was young and the things you learn early on seem to stick with you for life :).
Mark, it´s almost 3 weeks since I watched your video and made my own version, complete with airlock. Just tried one, spread on my own sourdough bread, just like yours. Superb. Your description is very accurate, it comes out like a tomato paste, with the flavour enhanced many times over. Thank you! This is a permanent addition to our diet.
"If it smells rancid...my boys have just come home." I honestly thought a comparison between spoiled tomatoes and stinky teenage boys was coming! 😂
Yeah...missed opportunity there 🤣
😂
I thought the same thing, especially considering his sense of humor.
If your fermented tomatoes smell like teenage boys, you probably should discard them.
The tomatoes not the boys.
@@JerryB507 but if your boys smell like fermented tomatoes...
That means they are eating healthy.
I made fermented tomatoes for the first time a few years ago. I mixed them with pearl onions. I never thought about making a sauce. I ate them as a snack, it was great.
I love it when someone makes a meal and then takes a bite and eats it, stops, grins, and then says "Oh wow!" It truly is one of the joys of life to eat delicious food. Thank you for your efforts to encourage us to grow our own.
Mate, your presentation style is honestly sublime at this point. It’s just so easy and so relaxed. By being unscripted you end up sharing your experience of a given project in a way that gets the rest of us excited. Million subs right round the corner. Way to stick with it. Miss our time in AUS. Thanks for sharing yours with the rest of us.
You can use some of the liquid from an old batch of fermented food to supercharge the new batch so it doesn't take as long and cut down on some of the salt for those like me that are very sensitive to it. I like to keep a jar of fresh garlic fermenting just for supercharging and flavoring the next batch and flavoring for cooking.
I’m going to try this right now! I’ve canned, frozen, and dehydrated as many tomatoes as I could this year. This is just what I was looking for.
I sent the video to my woman and she’s excited to try it
Same here!
Fermenting is easy. I started with kraut with hot peppers, peppers, chilis, pickles, meat (corned beef), and now going to try tomatoes. I recommend watching videos with Sandor Katz, he gives a very good back ground on fermenting all kinds of foods.
Don't use a salt with an anti-caking agent of any sort
Teeko Train ..I used sea salt. Thank you very much.
I just so happen to have done this myself for the first time a month ago, and let me tell you, it's amazing! It's like someone genetically combined tomato and basil. So good!
Basil is the Wonder crop!
Just finishing my second jar of these. They really are good, I can recommend to everyone! My wife also throws in a chilli plus a bay leaf for a bit more tannin.
Where can we find this type of Jars? What is the proper name of the jar? Thanks in advance
@@anne-mm2yb The jars are just mason jars, though I don't know if there's a special name for the fermentation valve on the top. If you search for mason jars + fermentation you should come up with some useful results.
For what's its worth; we didn't even use the fermentation traps/valves - though we intend to get them in the future to make the process less liable to go wrong. We just used old pickle jars! If you're doing it the way we did:- leave the lid off while its fermenting & weigh down everything inside so that nothing is above the liquid. Leave for 3 weeks or so. That should work just as well, though I do recommend the valve on top! 😉
@@riffhurricane thanks a lot for your answer
I just use canning lids and leave the bands loose enough that the lid can lift a little when the pressure builds. Also you can give them a slight lift every day or so .When you want the ferment to stop toss them in the fridge.
It's so good to listen to your enthusiasm. You keep me gardening. The tomatoes and cucumbers and zucchini are coming along great. I watch everything you video.
We did this at Christmas time to preserve a lot that would of rotted otherwise, it was SO tasty 😋
Just started fermenting my cherry tomatoes 2 days ago, as well as trialling separately fermented stalks of beetroot, the leaves (like s’kraut), and of cause the beets themselves. Got kimchi going and chillies sriracha, I might have gone ferment crazy.
I get you Amanda. I've got a bunch of things on the go, including kimchi and sriracha, plus purple cabbage sauerkraut (so pretty) and fermented cauliflower, which is mind blowingly delish. Once you start, where do you stop??? I'm eyeballing every vegetable now with the "mmm, how would YOU taste fermented I wonder" question. It's a sickness! :)
@@peacefulgarden Mate have you tasted the fat fermented olives Nandos do. would love to try that @ home.
@@itsmeagain8604 Sadly we don't have a Nandos in Montreal. Many excellent Portuguese restaurants but no Nandos. I'll def have to seek out these olives you speak of though!
I am from India and watching your video. I love tomatoes a lot.
Vitamin B12 is also present in fermented foods because it is produced by bacteria.. just another reason to consider fermenting.. great video, I never thought of doing tomatoes!
I had to harvest all my tomatoes early this year with the record setting early frost that just happened here in Colorado. I was looking for a way to keep eating them with that fresh-picked taste, and this is perfect! I'll have to try it today! Thanks so much for all your great content!
They don't really taste like pickles....however I am going to try, once I ferment my jalapenos, to then transfer them to vinegar. They have already been preserved, then into vinegar, another preserving agent...what could go wrong? We will see.
I have been doing this this year with my tomatoes, peppers, garlic and basil or oregano. I also do this with my carrots. I do not have a caner, so this is my method.
I like to use the juice when I make mashed potatoes from potato flakes. Along with nutritional yeast, it gives a almost cheese like dish.
I have been trying many things because I think we will be seeing food shortages world wide. We have already seen it it many countries. Grow, grow, grow!
I want to thank Self Sufficient Me. You inspired me in North Texas US, to make my big yard into a garden. I am still working on some fruit trees, but I have much planted for my fall garden, Yahweh willing, I will have much of what I need for my family!
Much Thanks! We pray for you often!
So a few months ago I made 5 jars of tomatoes. Some I put some ghost pepper and some I put some smoked Morita pepper. Today I opened the smoked Morita jar and I have to say it's fantastic. My wife and I are addicted. For lunch we are making pasta and going to use fermented tomatoes for sauce to eat cold. Thank you so much and yes you did inspire me to make these and it's so good!
My husband and I came across this video this fall and gave it a shot. We've never fermented anything before. Tonight we got to finally give them a taste test and WOW! Delicious! We're so glad we found your channel! Thank you!
You can also use in place of a airlock, a balloon on top of your jar with a small pin prick so gases can only escape not enter...i used it on wine!
you can also ferment green tomatoes, they come out soo beefy and lush!
>Blinks<
I used to just strike the garden after the first frost. Daymn.
Green tomatoes have a poison in them called solanine
great news for me! im gonna have a ton of unripe green tomatoes!
@@Elddreki you'd have to eat kilos at a time for it to be a problem.
Elddreki You can eat green tomato’s. The leaves from a tomato you can’t eat
Thanks Mark, you’re a legend mate. Just a quick tip to save some money on air locks.
I make my own ciders from Aldi bought apple juice. You can ferment it in the bottle it comes in without an airlock, by simply nipping the lid closed but not entirely tight. As the pressure builds up its released though the not quite sealed lid.
I’m 100% certain it will do the same thing for the tomatoes! 😊
Side note thanks soo much for the videos I’ve been watching for ages now. Huge fan of yours!!
Yes. I made my first trial of tomato 🍅 in a tiny jar as they are really expensive. No airlock just a very loose lid. It worked perfectly 🤤😅🤤. So happy right now. Why didn't I know to do this 45 years ago when I was first married. Never too late to learn aye! 😃🍅🎉😃🍅.
I love this channel . Here in central Texas we have a year round growing season. I have 3 acres to grow on so I’m always looking for good ideas. Thanks for sharing your expertise .
I made these and they are fantastic! Also fermented some green beans and was surprised by how crispy they are. I love the tomatoes best. Used Indigo Cherry Drops tomatoes. 💕🍅
I have made fermented tomatoes with salt, basil and garlic so many times since I saw this video. They are delicious. Today I made salsa with the fermented tomatoes and bell peppers and fresh cilantro. It is so delicious. I put the ingredients in my food processor. I did drain the tomatoes. I kept the juice to use later. Absolutely delicious. Thank you.
I made my first batches of fermented tomatoes using Yellow Patio Choice (a yellow cherry), garlic, and basil/oregano respectively. They just hit the two week mark today and I gave them a test. They are DELICIOUS and they aren't even quite done! I'll give them another week and see but I am so glad I tried it!
My wife Dawn is tomatoe mad, we have cherry tomatoes growing all over the place, I have also made about 4 ltrs of your tomatoe sauce which tastes fantastic, so I guess the next step is this fermentation method, as a home brewer I should be able to manage this.
Thanks for the inspiration.
Where was this video a month ago?!? I've been tossing my tomatoes in the freezer until I have time to process them (make sauce). However, this gives me time to plan for next year & collect the supplies I need. Thank you for sharing this!
I just can’t wait to try this!!! None of my tomatoes made it through the hurricane so I’ll he heading to the farmers market to pick some up!
Hi Mark! Many thanks for this video! I've just opened up the jar of fermented tomatoes prepared sometime mid Sept after watching this vid. You are right, they are delicious, delicious, delicious!! I only saved the basil leaves for pesto and used the stems and some faded basil flowers to season the tomatoes. Ahh, what a fragrant delicacy!! Next year I am going to prepare much more. Preferably some smaller version of cherry tomatoes with thick skin, just not to crash them when fishing out of the jar. The brine I will use for salad dressing and maybe for some minestrone soup. Thank you for this tip, really, really amazing taste. And, congrats on the 1MIL.
This was the best. The crunch, the moanes, made me want some. Plus you made me giggle with your descriptions. You're a treat. Thank you. Missouri, USA.
Bravo. I was about to search for fermenting cherry tomatoes and instantly your video popped up in my subscriptions. So it seems you grow vegetables and read minds. I just ordered a setup much like yours. $28 for six sets of glass weights, airlocks, SS lids.
Very interesting video this way of preserving tomatoes is amazing, tomatoes is full vitamin , good for health , thanks for sharing to us informative
Just in time! I'm about to pull the last tomatoes from our plants (end of the season here in N California) and this will be just the ticket to preserve them. Funny, although I ferment cabbage, carrots, ginger and other vegetables, I'd never considered tomatoes. This is also a great way to preserve the hardneck varieties of garlic, which don't have a good storage life otherwise. Fermented garlic chopped with saur kraut makes a delicious spread.
I've done this before, and he's right; They really are amazing! So good, in fact, it can even make store bought tomatoes taste good!
My ferment finally finished and you were 100% right. It’s amazing. Now I’ll have to find more ways to use it.
Awesome! 🔥💎💯 I like to use washed small stones as weights
Our tomato yield this year was abysmal, as was most of our garden. But the back garden in the old pig pen, wow! Sadly we only planted squash and pumpkin back there with a few tomato plants. I know what the problem with the front garden is, we bought the soil and I didn't feed it as much as I should have. But, I am going to make some of these fermented tomatoes. Brilliant idea.
Don't use a salt with any anti-caking agent of any sort
This is so easy, so beautiful, where have those jars been all my life?!
Omg twice, Once because I so want to make and taste it and twice because how did I miss you having a second channel. I'm on it now binge watch tomorrow night. I love watching videos of how people cook and preserve their home grown produce. Keep up the great work. Best wishes from Ireland.
I'm picturing that bread and tomato with some fresh eggs from my farm and its making my mouth water
I have been making these tomatoes all summer from a plant that came up on its own. The tomatoes themselves are average but when preserved like this....they are so delicious. Thankyou. Up to jar #4 now.
My mouth is watering Mark. The tomatoes look amazing. My tomatoes are near ready so thank you for a brilliant idea. 😋
Hey mark, would you be able to make a video about how to look after your raised bed soil annually? like a basic guide to what to add and when to add it, also what to do to it before and after planting. I've found heaps of videos about how to start garden beds, or how to improve soil, but none on how to look after it each year after you have started or improved your soil. There's so many different products, is it just all about testing your soil every few months and keeping an eye on what the plant foilage does to see what it needs, or is there a basic guide on when nutrients would fade away and need to be topped up? I wonder what the science behind it all would be? You could make the video over the whole year so we could physically see what you do, or could be made in 1 day just your great info would be good enough. cheers
all good, after watching about 10 of your videos i got the gist.. might be a good idea to make a garden calendar care playlist
Love the simplicity of this. I can easily do this! Wow, the pasta sauce made from those would be killer!
I just opened my first jar of fermented tomatoes, never tried anything like this, it was great! Thanks for the awesome video!
Watching from the UK and enjoying seeing your smallholding. It gives us ideas for our own.
OMG!!! Your Killin Me. That looks sooo good, I have to try this now. Im slobbering all over the place watching you eat. Thanks for the recipe. Ive got to get over to Self sufficient me 2. BYE
OK, wow...........made these fermented tomatoes with the Garlic and Basil in there, according to your recipe and they are my new VERY favorite thing! I served them fresh on mozzarella with fresh basil as a Caprese salad and did them on toasted bread with parmesan and toasted mozzarella as a Brushetta. both are incredible. I cannot believe the “fresh” flavor, its just like you described - I was very skeptical. Thank you.
I’ll give this a try next week. I just finished fermenting some carrots and sauerkraut. Thank you for the idea. It looks delicious! It will go great with my freshly grown basil.😊🌱♻️
I started a jar yesterday and can't wait to try it! I also started a califlower and jalapeno ferment.
yep im sold. i did some old woody beetroot with garlic and a few herbs... it turn out amazing.... normally it would have been discarded. tomatoes done the same as you have perfect.
Great idea this way of preserving tomatoes i amazing , i like tomatoes and i will learn from you next harvesting , thanks for sharing to us such creative and educational
Just did my 1st batch of 2 jars of kumato cherry tomatoes with the Mason Pickle Pipes kit, and did 1 jar Capsciums with chilli, garlic, coriander sitting in bottom of pantry can't wait to taste. 👍
I just got done fermenting my first batches of tomatoes. I can’t wait to taste them in two weeks. I am also going to make sauerkraut. I can’t wait to eat that. I used basil and garlic also. I am also going to do carrots, onion, celery, tomatoes all together. Thank you for the tips.
I just fermented my first batch of tomatoes. I have them growing out of my eyes and ears. I can hardly wait.
I made some with Sun Gold cherry tomatoes and WOW my mind is blown. The best bruchetta ever! Thanks!
Hey Mark. I've watched this vid at least 6 times. Your recipe is more simple than others I've seen. We're still getting cherry tomatoes here in the states (Tennesse). Will be trying this today.
Thanks so much for what you do. !!
Dave
Thanks for info Mark, I love to ferment things. I have cherry tomatoes fermenting right now started a week ago. I can't wait to taste them next week!
I’m sold! I have a ton of tomatoes growing and quickly ripening, faster than I can eat. I will do this, thanks for the tips!
You've got to try El Salvadorian Curtido!
Same fermentation method!
-White onion sliced (from the garden!)
-Tiny baby carrots (from the garden!)
-2 jalepenos sliced long (from the garden!)
-dash of oregano! (From the garden!)
Ferment in salt water brine 4 days room temperature!
Then add an ounce of apple cider vinegar and refrigerate. Best the next day and lasts a week or so.
Most recipes online also add cabbage....
I can't wait to try this with tomatoes!
OMG Mark, So glad you posted this. I saw your '21 days' vid where you teased the toms and I've been waiting for your recipe ever since (you even teased them again in your 'fencing' vid ha ha (hope your washer's ok now)). I had a glut of cherry toms so I decided to have a go anyway as I ferment cabbage, chillies and kimchi already so why not.
I didn't use any garlic, just the toms (kicking myself now) and did a small batch using 2 repurposed 1 liter jars on the 20th of August (metal lids, oven sterilised, no 'bubble-er' / grommits... I just burp my jars occaisonally and weigh down the goods with a food bag filled with brine). Things looked fizzy after about 3 days and I started to tuck in to one jar after about 10 days. I have just finished them off today so they didn't even last... ha ha.
I had some kharst yeast build-up but nothing to worry about at all. I love fizzy foods but the thing I found very strange yet yummy was the very pronounced taste of brewed beer they had... I'm sure this was down to not waiting until the fermentation had stopped and that lessened from day 10 to today (3 weeks later).
So, thanks to your vid and a bonza experiment, I will add garlic and basil next time, cheers mate.
Take care,
Mark
Great video. I actually tried this a few weeks ago (after watching a different video - sorry, I love YOU the most). Turned out beautifully. Only fermented for 2 weeks, and I then tried turning it into spaghetti and meat sauce. Amazing flavours came through from the garlic and basil. Lovely
I'd totally watch more of, "Let's.... put things on toast!"
Im so keen because I love tomatoes so much. Ive got this year for the first time 20 plants on the go. I cannot wait ! Dont worry about eating it on screen, it only serves to me wanting it more ha ha ! Thank you Mark
I’ve got Italian & Mexican fermented maters in my fridge & looking for ideas to use them. This looks amazing! I’ll try it today 🙂
I followed your fermented jerusalem artichokes recipe last year and they were superb! My tomatoes here in the UK are still producing, so i will be giving the fermentation process a try soon. I often pan fry toms with olive oil, garlic, salt and thyme, so substituting the basil for thyme when fermenting might give another good variation option.
I ferment but never did tomatoes! I will definitely try this! Thanks!❤️👍🏻
Ah ha! I actually have a pint of these fermenting on the kitchen counter right now! 👍🏻
I made fermented tomatoes because of you. They are excellent!!
Fermented onions are delicious also would do good in the jar also but the tomatoes are delicious just as is. I've done it and my family loves them. I do woth onions sometimes and sometimes without.
My Goodness! I will absolutely try this. It looks fantastic! Yep, I’d like an olive oil drizzle.
I have a Lotta tomatoes still coming in in southeastern Wisconsin so im gonna check out this video!
Wow, what a great idea! Can't wait to try it. Thanks for this!
Well, I tried this method and I finally got to try it. I have to say I am quite impressed with the taste. Thank you for showing me this method.
These are so awesome! Tried also with some sunflower seed brad and they were sooo delicious! Thanks Mark! I have learned so much from your channel, much appreciated. I love your videos, they always seem so calm, funny, full of great tips and a beautiful human approach. Hope the floods in your area are over, stay safe, Mark and thanks a bunch for all your awesome advice.
I just fermented tomatoes in jars and onion, celery and carrots in another container ( I am making a relish out of this for hamburgers and hotdogs.) They turned out very yummy. Thank you.
Appreciate you brother, I literally was just looking for tomato preserving ideas and I got your notif..cheers
That is amazing! We freeze tomatoes since they grow so well in Australia and always grow them (For sauces etc), but I have to ferment some now. Thank you for this huge tip for tomatoes.
Excellent Mark. tahnk you so much for sharing :). We did a some Dehydrated cherry tomatoes, with sea Pink rock salt and garlic salt a few years ago, put them in jars with olive oil and stored them, They were so frigging yummy!
Perfect timing! I’m drowning in tomatoes! Looks delicious I can’t wait to try it! Thank you😃
THANK YOU!! I am in Florida and accidentally mixed up radish and tomato seeds a few days ago (only because they're pelleted). I think we still have enough warm days since we are subtropical so I'm going to roll with it and hopefully have tons of tomatoes 😂 I will obviously have to thin them out/transplant. This looks SO good and easy, can't wait!! I also really want to eat more fermented foods like our ancestors used to.
Never seen a fermenting jar before ... Interesting. I will be try ing this!
Thanks Mark!
Thank you so much for your sharing. There are many videos on how ferment tomato but I didn’t know what to do with them until I watch this clip. So helpful! Thank you!
Ohhh man, my first batch of these just finished, fermenting - really delicious, had a hard time stopping myself from wolfing them down.
Looks so delish!!! And such a beautiful red.
Thank you so much for this recipe! I love tomatoes and fermented pickles and was looking on a way to ferment tomatoes. I have a glut of cherry tomatoes right now and am excited to get started!
Thanks! Looks super yummy, will have to try this : )
Also.....Bruschetta: pronunc. /bru'sketta/
Hard k as in 'kettle'.
Thanks for sharing, in the garden or in the kitchen, always something new and interesting.
I just happened upon this video. Thanks a lot because I’m just doing them for the first time this year and I was very curious how they turned out so, now I know.
I'm a new subscriber, just found your channel recently. Today is 04/09/2022. I love this great way to preserve tomatoes! I must try it as soon as my tomatoes ripen in the garden! Love your channel! Blessings and greetings from central Florida USA!
I have tons of tomatoes about to ripen...I know what I'm doing with some of them now. Thank you x
I really love making and eating green tomato pickles to go along with my regular dills
Nice! I've been looking forward to this video. I have a gazillion tiny tomates I want to try this recipe on. Thank you for sharing.
AMAZING video! I LOVE tomatoes and fermenting and picking for preserving. I’m loving your videos man, keep it up, I can’t stop rewatching your content! You’re amazing!! 👍👍👍