I have a couple more tomato harvests to go before I can finish this of. Gonna be a tasty one! Have you had a decent tomato harvest this year? Grommets: geni.us/airlockgrommets Airlocks: geni.us/airlock DIY Fermenting Containers: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
My tomato harvest this year has been shocking, maybe I've got 20 or so ripe ones (from 3 plants) the rest is going to become green tomato chutney very soon as the frost is not far away here in Scotland!
keen to see the end product. have always wanted to try fermenting tomatoes since i saw something similar (pickled tomatoes) in another video on YT. Must have been good timing seeing yours 😂
Very nice! I need to make some more of that habanero ketchup, I bet this would be a great ingredient. I used toasted fennel seeds in the last batch, was very good!
I like the fact that you don't have to peel. After you strain them and get rid of the mash, do you water bath the finish product for storage? I like to use Plum tomatoes but never did ferment ones. Did remove the Kahmi yeast? Thank you and I'm a true subscriber.
@@slacker7481 the food mill I am using at the end is awesome. Like you say, no need to remove the skin or seeds....both get removed with it easily. No need to water bath the sauce when bottling. One of the benefits of doing this method. But you can if you want. And no, I don't remove the Kahm yeast if it's so minimal.
@ChilliChump I too use Star San for sanitation. Per the directions it states, “For all applications, allow to air dry (surface must remain wet for 1 minute), do not rinse after application. I have always been concerned that if I let pepper mash… etc come into contact with wet Star San it will kill lactobacillus. Obviously you have not had issues. Do you routinely use Star San wetted items without issue?
Great video and detailed guide as usual, thanks mate! I'm thinking of trying out my first ferment on some cucumber chunks, was wondering for store bought vegetables - would using a tiny amount of the juice from a live Sauerkraut be a suitable way to make sure some lacto bacillus gets started in the ferment?
"If you do want to see a video on how to that",...... DUH!🤭 Another nice one there Shaun! Got some tomatoes left, i will have to try that. As always: Garlic is an option?
@@ChilliChump Great. On that note: If you'd do a sauce with "sundried" (for me obviously in a drier) tomatoes, would you also add it after the ferment?
Thank you. With regards to your question, it would depend on the tomatoes you are using. If they are proper sauce tomatoes (i.e. not too much water content) then I don't see why not!
Hi Shaun, just finished watching your fermented tomatoes. I noticed you were stirring it with a plastic spoon. Is it ok to use a stainless spoon? I also make my own beer, is the spoon ok for that as well? Thanks.
I notice you do not have videos on fermenting hot sauce with fruit really . I am trying to ferment brain strains and need help on the ratio of fruit to peppers as well as what other spices or vegetables that should go in and I can not really find anything in your entire playlist of ferments . Please add this for us Sean! I am looking to use pineapple - mango or peach! maybe even a couple of these and need your help!
@9:40 You say "Shelf life is at least a year if you can it, or store properly after the fact." I understand the canning part, but what is the other part...you should elaborate more about storing properly if not canning.
It's a tough one. I have done around 50 videos on fermentation in various forms. I don't want subscribers to feel like I'm repeating stuff. At the same time I understand that viewers haven't necessarily watched all my content.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I have a couple more tomato harvests to go before I can finish this of. Gonna be a tasty one! Have you had a decent tomato harvest this year?
Grommets: geni.us/airlockgrommets
Airlocks: geni.us/airlock
DIY Fermenting Containers: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
My tomato harvest this year has been shocking, maybe I've got 20 or so ripe ones (from 3 plants) the rest is going to become green tomato chutney very soon as the frost is not far away here in Scotland!
keen to see the end product. have always wanted to try fermenting tomatoes since i saw something similar (pickled tomatoes) in another video on YT.
Must have been good timing seeing yours 😂
Timely video! I would really love to see how you'd can fermented tomatoes.
My mother just grew wayy too many tomatoes.. I'm gonna forward this to her; ty
Let me know how she gets on!
I must be your mother!!! Lol. I planted 31 plants in a large bed and 20 more in pots. What was I thinking??
I have never tasted fermented tomatoes before. Good timing for the video - I still have some tomatoes ripening, will be able to do fermentation.
That's a weird coincidence you posted this today, I've kilos of tomatoes to pick tomorrow and I was wondering about fermenting them!
It’s that time of year lol
Very nice! I need to make some more of that habanero ketchup, I bet this would be a great ingredient. I used toasted fennel seeds in the last batch, was very good!
I like the fact that you don't have to peel. After you strain them and get rid of the mash, do you water bath the finish product for storage? I like to use Plum tomatoes but never did ferment ones. Did remove the Kahmi yeast? Thank you and I'm a true subscriber.
@@slacker7481 the food mill I am using at the end is awesome. Like you say, no need to remove the skin or seeds....both get removed with it easily.
No need to water bath the sauce when bottling. One of the benefits of doing this method. But you can if you want.
And no, I don't remove the Kahm yeast if it's so minimal.
Let’s see a follow up and make it a series.
A great way to use a glut of toms
@ChilliChump I too use Star San for sanitation. Per the directions it states, “For all applications, allow to air dry (surface must remain wet for 1 minute), do not rinse after application.
I have always been concerned that if I let pepper mash… etc come into contact with wet Star San it will kill lactobacillus. Obviously you have not had issues. Do you routinely use Star San wetted items without issue?
Because it is an acid sanitiser, it won't affect the lactobacillus. If it were alkaline, that's a different story
@@ChilliChump Thank you! I appreciate your compendious answer. Brief but thorough. 👍🏼
Would love to do the same but I barely have any tomatoes this year. The season's been absolutely horrible, same for chilis 😅
Great video and detailed guide as usual, thanks mate!
I'm thinking of trying out my first ferment on some cucumber chunks,
was wondering for store bought vegetables - would using a tiny amount of the juice from a live Sauerkraut be a suitable way to make sure some lacto bacillus gets started in the ferment?
That would be a good option! Just got to make sure it is in fact live.
"If you do want to see a video on how to that",...... DUH!🤭 Another nice one there Shaun! Got some tomatoes left, i will have to try that. As always: Garlic is an option?
😄 Garlic is an option indeed....but I prefer to add it after fermentation is complete. You get a stronger garlic taste.
@@ChilliChump Great. On that note: If you'd do a sauce with "sundried" (for me obviously in a drier) tomatoes, would you also add it after the ferment?
That would really depend on the flavours you are going for, and what other ingredients you are using
@@ChilliChump I was thinking of Red pepper as a body, CC Jigsaw brain (15% or so) and dried tomato. Maybe some lime juice
My tomatoes did not ripen this year. Great video
@@Nitsuj238 I'm still waiting on a bunch. It's not been a brilliant year for it unfortunately.
I'd put a layer of plastic wrap over the ferment to seal the top layer from the air gap. The CO2 should gas off around the wrapper.
Great video as always! Question.. what is your thoughts on fermenting tomatoes and superhots together?
Thank you. With regards to your question, it would depend on the tomatoes you are using. If they are proper sauce tomatoes (i.e. not too much water content) then I don't see why not!
Roma a candidate?
Hi Shaun, just finished watching your fermented tomatoes. I noticed you were stirring it with a plastic spoon.
Is it ok to use a stainless spoon?
I also make my own beer, is the spoon ok for that as well?
Thanks.
It's fine to use a stainless steel spoon too, no problem
I notice you do not have videos on fermenting hot sauce with fruit really . I am trying to ferment brain strains and need help on the ratio of fruit to peppers as well as what other spices or vegetables that should go in and I can not really find anything in your entire playlist of ferments . Please add this for us Sean! I am looking to use pineapple - mango or peach! maybe even a couple of these and need your help!
Here you go: Fermenting with fruit
ua-cam.com/video/gBeQrQ6qA3k/v-deo.html
ua-cam.com/video/aNWhSlPgX8E/v-deo.html
Tomayto tomahto 🍅
What do you use fermented tomatoes in?
Personally I would have juiced the lot and canned it as tomato sauce.
@@user-xb7sj2uk4u to avoid having to add too much vinegar to get the pH down. Plus it adds a load of umami flavours
@@ChilliChump That's not what I asked, sorry. I meant what meals do you use fermented tomatoes in.
@@user-xb7sj2uk4u ah. I spoke about that at the end of the video. This particular batch is being used for a spicy ketchup. But plenty other uses
@@ChilliChump Thanks.
🦁💪👍👍👍👍
_What is this new devilry?!_
@9:40 You say "Shelf life is at least a year if you can it, or store properly after the fact."
I understand the canning part, but what is the other part...you should elaborate more about storing properly if not canning.
You don't need to pressure can when you have fermented
felt this was lacking an explanation of what it is used for just the hint at the end spicy tom sauce
just feed back not bad/angry comment :)
It's a tough one. I have done around 50 videos on fermentation in various forms. I don't want subscribers to feel like I'm repeating stuff. At the same time I understand that viewers haven't necessarily watched all my content.
90% of my tomatoes are still green and the plants half dead, worse harvest ever along with 70% of my chillies still green.
Yeah second year in a row I barely got any chilies. Sucks
love your videos, BUT you need to start looking after your health. You are chunky chunky now.....