Brother, you have quickly become my all time favorite content creator on gardening. And now your touching on my favorite garden item. 😂 you go boy. I'm sharing this with my lovely wife so she can get it done. 2019 the garden had a stellar tomato year. We ate garden tomatoes until mid February. But I used another old school hack. They were picked green at seasons end and wrapped in brown paper from a feed bag. They were then placed in another feed bag and kept in a cool utility room. When needed they were pulled and placed on a window sill till ripe. That took us into February. Naturally fermentation will take us beyond. Thank you brother. 👍👍.
I'm looking forward to this video I have a ton of pablanos, slow to grow at first but almost as tall as me with tons of peppers now. @@gardenlikeaviking
This is a great video as all my tomatoes are ripening faster than I can eat them. I definitely appreciate learning that using the brine from a previous ferment will assure that even in high temperatures like we are having, not to worry about them getting spoiled from the heat. I can't wait to try this. In fact, am going out to harvest some tomatoes right now!
A very good video! Every little tomato lookes like a gem. Real food for the eye and for the taste. So happy tomatoe-eating everyone here! btw: The devine flavour is UMAMI. Tomatoes are rich in Umami and the fermentation process boosts it.
ok the video won't be coming out for a while so here it is.... take 5 poblanos and remove the stems and seeds then char the skins on a wood grill or fire and this step is important to really get the smoked flavor let it smoke for about 2 hours or more... then take 5 fresh poblanos and remove stem but keep seeds... chop all peppers and add 1 whole bulb of peeled garlic and 1 onion and one tsp cumin... pack into container and cover with brine solution of 1TBSP sea salt per cup of water... make sure everythings submerged... let ferment 1 week... then strain and blend together with one cup of brine and one cup white vinegar... its unbelievable the flavor
My tomatoes are finally ripening.. I picked about 7 lbs of cherry tomatoes and 4.5 lbs of tomatoes.. not counting the ones I ate white picking! I was seriously coming on here to look for some tomato recipies! I have 2 cups of a current sized tomatoes that I think will be perfect for this! My first attempt at garlic was a complete fail this year, but I’ve got some lovely basil, and always have a supply of organic garlic! Off to trim some basil! I’m also going to do a honey-ginger ferment this evening 🙂
@@gardenlikeaviking well.. it’s not fun to peel 😆 but my hands smell amazing! I’ve got it all into a jar and covered in locally sourced raw honey 🙂.. Some of it has crystallized .. which means I’m running low 😐.. it starting to decrystalize..? Liquify? .. but it’s slow going as I don’t want to use boiling water.. there’s enough in my ferment.. Im just wanting more honey. I have a jar of local honey, already blended with honey ginger and turmeric.. that I’m considering using 🙂.. ginger is so good for us! Amazing Immunity and anti inflammatory properties! I have a honey garlic ferment from last fall.. the garlic is now a warm toasty golden color and is a flavor explosion! Fabulous in dressings and on chicken too!
Oh WOW! Another Awesome video Nate. Thank you so much! Can't wait to try this out. Like all your video's, I will be sharing with family and friends. 🍅🍅🍅
This video is perfectly timed! I was just trying to figure out what to do with my Roma tomatoes. This is excellent, many thanks for this. I have some hot sauce fermenting now and I can use some of that to start up the tomato ferment. 😋
Its my first year gardening and hopefully I will be able to try these techniques soon enough. I have been working my way through all your videos! So much good stuff!
Someone in a FB group posted something like this last year. We used a cassarole dish. It was SOOOOOOO good. It didnt last, salads, toppings for all kinds of food. So good, so complex
Once again, thank you. Curious about the cheese. Have you done a video on that I missed? God bless you, Nate. A friend sent me a link a few weeks ago and I have done the same. Expect you will be going even more places with your knowledge and quality content. Especially love your concise topic format. But love longer videos too!
I’m so glad to have found this channel your information is great and can’t wait to try this!!! Your description Of the taste made me want to grab the cheese and tomato out of his hand to eat!!!
This is going to be great this summer, we are getting fresh milk from our Nigerians I'm going to look around to see if you have a video on that cheese,thanks again
DUDE! This is my second video of yours and i'm hooked! I make my own lab and have been growing organically for a year now. My only problem is because of this stupid covid no decent size glass jars can be found anywhere, or so it seems without selling a kidney to cover the cost haha anyway subbed to your channel, and looking forward to bingeing your channel on my rainy day off
The tobasco peppers from that same season are still fermenting- going on three years now. Gonna make a new batch of tobasco pepper sauce. I look forward to seeing your video on same! 🌶🌶🌶🌶🌶
I made a great diy air-loc for my fermenting jar. I bought those Mason jar plastic lids and drilled a hole in the center. Then a pen for a tube, and a sharpie marker cap on top of that inside a prescription pill bottle and glued down. You add water halfway up in the bottle and the CO2 goes up the pent tube and the sharpie cap bobs up and down in the water releasing the gas but not letting any air in. It works great and only cost is the epoxy putty and the lids, about $1.50 per ferment lid.
Nate, this was such a great video! And, I really enjoyed your live chat today..I went to your link and bought your dehydrator today…so excited to follow all your videos and learn from you..thank you for all that you do😊!
This fermentation is great! One thing you didn't explicitly mention is that this method works for pretty much anything. The jars I put together usually have whatever else I find growing nearby. Peppers are always included, and oregano, thyme, parsley, and my favorite is shiso leaves which are super delicious after fermenting in there awhile.
Hi here in California I did make some fermented tomatoes I used a jar in my pasta sauce instead of jar sauce was so yummy! Love watching your videos on sweet potatoes, and growing potatoes, I have grown both with success but last year no so good! But now I will feed the slips with organic compost instead of manure!
Thank you for your videos, they are so informative! I followed your recipe and my tomatoes are very soft, no longer firm. Is this what is supposed to happen when you ferment vegetables?
Well this worked out great. I had all the ingredients including recently made LAB. I have Globe Eggplants bit bigger than the size of golf balls. Can I ferment them ?
Oh I hear you about that taste, I need it, I've been using milk kefir grains with fruit second ferment, it's so tasty and lovely to drink before bed. I've also made cheese from it, amazing.
@@gardenlikeaviking I have done kefir from raw goat milk. Fabulous! A Vietnam vet told me that changed his life healing gut damage docs could not. Trying now to grow new grains from store bought organic goat kefir. Fingers crossed!
I don't have a harvest yet as I am new to this, but these videos are absolute gold! Sad I missed the live stream, but I saw it afterwards and it was full of info too! Many thanks to you for your sharing of knowledge 😊
Love your grow clips brother! Been watching since '21. I would loved to see that process for the smoked poblano sauce. I've been making my own chipotles with whiskey staves for decades now. I don't remember the last time I bought a spice. I do a slight oven roast @ 170° to evaporate the moisture from the chiles, and then smoke them over coals with (24 hr) soaked mesquite and whiskey staves until the peppers slightly bend before cracking. You said your sauce is divine? Try this chipotle powder, it's sinful...
I cannot wait to try this, I can only imagine the flavour profile this will have. Imagine making homemade ketchup from this...my mind's racing right now. The only ferments I've ever made have been sauerkraut and yogurt. I'll let y'all know how this goes
I have been dialing the salt down with each batch looking for the breaking point. I am down to 3/4Tbs and 72* with good results. Lots of bubbles and good flavor after 5-7 days. I finish the fermentation at 50-60* in the basement for two weeks then refrigerate at 40* and last years tomatoes are still good. I am happy with one year but without refrigeration I would probably be using more salt.
Quick question, if the skin is already broken open, will they still ferment without any problem? Or is it better to use whole tomatoes in this fermentation?
I'm not an expert but in all the ferments I have done, everything will ferment whether whole or broken or sliced, as long as it stays submerged under the brine. You can find fermentation weights cheaply on Amazon or just use something you have already. Or you can just not use the weight and turn the jars like he did in the video. As long as it's under the brine, it should be fine!
I actually chop up tomatoes in bits mixed with corn, onions, bell peppers and carrots and they turn out fine. I actually thought putting them in whole might not be a good idea but apparently it works.
@@ExtravagantFragrances I'm so glad you mentioned that. My tomatoes are ripening slowly even the different sizes. Yay!!, now I can do this with mixed varieties.
it really doesn't make that much difference if they are whole, cut, or split... I like to leave them whole because then I can remove them from the brine and put on top of things... if you cut them up you have to basically consume the brine as well which can get a bit salty because they will turn very soft almost like they've been cooked in a stew... they'll ferment the same either way
@@gardenlikeaviking Thanks for your quick reply. I fermented one jar with only whole cherry tomatoes as I like them firm. I used the split ones to make spicy salsa. Yum!
So this turned out amazing! I already ate 1 whole jar. My question is…can I add more tomatoes to the liquid once I’m out of tomatoes or should I start over again? Or do you save the brine just for starter? I have easily 3 cups of leftover brine in my half gallon jar.
the brine makes a wonderful starter for the next batch but you definitely want to make a mostly fresh batch of brine because the salt content is now very different in the remaining brine... use about a cup of it per half gallon jar... the rest I like to use in cooking because it adds a wonderful flavor to so many things... add a splash at the end of a stew... salad dressing... marinate meat with it... etc
You can wrap them individually and then in a paper bag then in cool cellar. Picked green or starting to turn then do above. Take out what you want and let ripen on windowsill.
@@gardenlikeaviking my neighbor up the hill did this. I am not sure. She used to do similar with corn but froze them and they would come out to cook much nicer then frozen cob corn from store that turns mushy
Fermented foods help keep your body in balance. It feeds your body with good bacteria and fights leaky gut. This is considered a cold process just like kim-chi or sauerkraut, canned beans done in hot water is a hot process.
thank you my friend!!... and yes canning is completely different from fermenting.... canning keeps food edible for a number of years but requires heating to high temps to kill everything in the food... fermentation actually using living organisms to preserve the food for many months and is BY FAR the better option in terms of nutrition, flavor and health... gut health is everything!!
@@gardenlikeaviking Again thank so much for sharing your knowledge with us. I’ve been watching videos from your other channels and my friend YOU ARE an amazing story teller. My favorite one is when you tried that beverage in a temple and it got you so high that you don’t know how you ended up in another place exactly where you wanted to go. Thumbs up! In ten years you have lived so much more than any other average person. Where do you get your confidence to push through??!!
You can trace a sour cream lid to you mason jar top, cut that circle a hair smaller so it fits inside. Use that like a weight and just weight it down with a bleach cleaned small rock, easy peasy. You can fail so easily if food is above the water getting oxygen. Grape leaves and cabbage leaves work too tucked in.
Does being exposed to light make a difference? I have a batch I started yesterday and they are on the kitchen counter so I can view the pretty colors. Should they be in the pantry?
generally its best to keep them in the dark because the light can encourage the growth of non desirable bacteria... that being said... I've left them on the counter many times with zero issues... just make sure they're not in any form of direct light...
Thank you for the great information, I just tried this. However on one tomato the skin broke as I was trying to jam it into the jar. Will this hurt anything as far as fermentation goes?
I actually never refrigerate these... period.... I make them and they are shelf stable for many months... in fact I still have one jar that is on the shelf from last September and its perfectly good and tasty....
yes I inspect them once a day when they are actively fermenting but these lids plus the regular canning lids will let out pressure if it builds too high so I've never had any issues... but if I had those proper "fermenting lids" then I'd use them
Actually we never shake these… I just leave them in the jar with a fermentation weight… if you don’t have a weight then you can gently tip it upside down every couple days for the first few weeks then yes just store them
@gardenlikeaviking the gases inside the jars are causing the lids to bubble, and I'm not sure what to do. I don't have any fermentation weights, so I have been turning them upside down (not shaking them), but after all the "explosions" I've had, the liquid is way down. Can I add more brine?
@@sarahschroeder8340 its best to just leave the lids slightly cracked so the pressure can escape... at this point yes go ahead and add more brine but then just leave the lid slightly open
For the record, leftover pickle brine from your ferment is also a fantastic addition to one's bloody mary cocktail. 😉
Oooooooh, f yeah. That sounds awesome 👌
Brother, you have quickly become my all time favorite content creator on gardening. And now your touching on my favorite garden item. 😂 you go boy.
I'm sharing this with my lovely wife so she can get it done. 2019 the garden had a stellar tomato year. We ate garden tomatoes until mid February. But I used another old school hack. They were picked green at seasons end and wrapped in brown paper from a feed bag. They were then placed in another feed bag and kept in a cool utility room. When needed they were pulled and placed on a window sill till ripe. That took us into February. Naturally fermentation will take us beyond. Thank you brother. 👍👍.
Thank you for this video. A co worker gave me some fermented pickles. My gut was happy after I ate the whole jar
Yes!! Need smoked poblano pepper sauce. I grew lots of poblanos this year
its in the works!... so just let them continue to ripen until the video comes out next week
Oh my god -- it is so true - I did my tomatoes and tested them at 6 days - and i could not stopping eating them... Easy and tasty...
Thank you and so glad you’re doing the smoked poblano hot sauce! We just finished a Thai chili hot sauce with Thai basil and ginger.
whoa that sounds really good!!... is it blazing hot or is there good flavor?
@@gardenlikeaviking a little bit of both. It’s definitely very hot, but the flavor is complex.
Brilliant and simple idea with the tomatoes! I would also love to see the hot sauce recipe please.
thanks Dave! its in the works
Me too!! Hot sauce video please :)))) Can’t wait!!
I'm looking forward to this video I have a ton of pablanos, slow to grow at first but almost as tall as me with tons of peppers now. @@gardenlikeaviking
So timely for me, thank you so much for sharing this valuable information.✌🏼👩🌾🍅
Definitely need to see the fermented Pablano hot sauce recipe. 🤤
Fermented Onions are awesome too
This is a great video as all my tomatoes are ripening faster than I can eat them. I definitely appreciate learning that using the brine from a previous ferment will assure that even in high temperatures like we are having, not to worry about them getting spoiled from the heat. I can't wait to try this. In fact, am going out to harvest some tomatoes right now!
Yes, on the pepper ferment. Thanks.
Please show us the smoked poblanos hot sauce ♡
A very good video! Every little tomato lookes like a gem. Real food for the eye and for the taste. So happy tomatoe-eating everyone here!
btw: The devine flavour is UMAMI. Tomatoes are rich in Umami and the fermentation process boosts it.
I always appreciate your input Dagmar thank you! and yes over the years UMAMI has become so dear to me!
Hello from Tennessee. I would love that divine smoked poblano recipe. I just harvested mine and want to do something special with them. Many thanks !
ok the video won't be coming out for a while so here it is.... take 5 poblanos and remove the stems and seeds then char the skins on a wood grill or fire and this step is important to really get the smoked flavor let it smoke for about 2 hours or more... then take 5 fresh poblanos and remove stem but keep seeds... chop all peppers and add 1 whole bulb of peeled garlic and 1 onion and one tsp cumin... pack into container and cover with brine solution of 1TBSP sea salt per cup of water... make sure everythings submerged... let ferment 1 week... then strain and blend together with one cup of brine and one cup white vinegar... its unbelievable the flavor
Fermented smoked poblano hot sauce? Yes please!
My tomatoes are finally ripening.. I picked about 7 lbs of cherry tomatoes and 4.5 lbs of tomatoes.. not counting the ones I ate white picking! I was seriously coming on here to look for some tomato recipies! I have 2 cups of a current sized tomatoes that I think will be perfect for this! My first attempt at garlic was a complete fail this year, but I’ve got some lovely basil, and always have a supply of organic garlic! Off to trim some basil! I’m also going to do a honey-ginger ferment this evening 🙂
A honey-ginger ferment?? That sounds amazing!
@@lucasstrough6493 You took the words right out of my mouth LOL.
Try honey fermented garlic.
please keep us posted on the results of the Honey Ginger Ferment!!!
@@gardenlikeaviking well.. it’s not fun to peel 😆 but my hands smell amazing! I’ve got it all into a jar and covered in locally sourced raw honey 🙂.. Some of it has crystallized .. which means I’m running low 😐.. it starting to decrystalize..? Liquify? .. but it’s slow going as I don’t want to use boiling water.. there’s enough in my ferment.. Im just wanting more honey. I have a jar of local honey, already blended with honey ginger and turmeric.. that I’m considering using 🙂.. ginger is so good for us! Amazing Immunity and anti inflammatory properties!
I have a honey garlic ferment from last fall.. the garlic is now a warm toasty golden color and is a flavor explosion! Fabulous in dressings and on chicken too!
Smoked pepper hot sauce - oh my, yes please!
The fermentation weights do really help.
Oh WOW! Another Awesome video Nate.
Thank you so much!
Can't wait to try this out.
Like all your video's, I will be sharing with family and friends. 🍅🍅🍅
I started cherry tomato plants from suckers in July. They are blooming right now. This right here, is what I will do with them.
Your channel is fantastic!
Y mouth was watrring! Mever had fermented tomatos and Ts are my favorite food! Now im dying wishing i knew someone who had this 😔
Thank you! We will have fun with fermenting cherry tomatoes on the weekend! 🙏
Can't wait to try it! You're the best Nate!
This video is perfectly timed! I was just trying to figure out what to do with my Roma tomatoes. This is excellent, many thanks for this. I have some hot sauce fermenting now and I can use some of that to start up the tomato ferment. 😋
Yes they are!
Gratitude my friend.
truly appreciate your content, thanks so much for sharing this information 👍 I'd love to see a good fermented hot sauce video!
A very informative and helpful channel of you my friend, I've no regrets following your channel 🤗🌱💚🌱
Loving fermented vegetable videos
thank you my friend and you'll love this stuff mid winter when you can bust it out and its the taste of summer rain!!!
Thank You!! I'm so excited making this tomorrow morning. Love your videos, you're a great teacher.
Cool, definitely doing this. Already did the Cucs, so crunchy and delicious and full of probiotics.
yes! and it makes the absolute best starter for these because of the deep flavor profile!
Its my first year gardening and hopefully I will be able to try these techniques soon enough. I have been working my way through all your videos! So much good stuff!
Can’t wait to try, sounds delish
You have made my day. Can't wait to try this cheese too!!💞
Great video will try it with the salt brine thanks.
That looked delicious! Thanks for the demo!
Awesome! I just got new fermentation weights and was looking for my next experiment.
Oh I'm interested in this, I'll give it a try, thanks for sharing. You are the best, more knowledge
Excellent. I'm going to have to make a root cellar.
lol so many delicious ideas!!
Someone in a FB group posted something like this last year. We used a cassarole dish. It was SOOOOOOO good. It didnt last, salads, toppings for all kinds of food. So good, so complex
complex is a great way to describe it!!... and yes I make a half dozen quarts and its so tough to ration them!
That looks so delicious. !
Good stuff. That cheese looks great with the tomatoes and garlic yum
Yes on the smoked pablano hot sauce!
My purple bumble bee tomatoes turned out great, so tasty. Thanks Nate.
First time I've fermented tomatoes thanks to this vid, only store bought toms at the mo but omg!!!! They just explode in the mouth,,, amazing
Once again, thank you. Curious about the cheese. Have you done a video on that I missed? God bless you, Nate. A friend sent me a link a few weeks ago and I have done the same. Expect you will be going even more places with your knowledge and quality content. Especially love your concise topic format. But love longer videos too!
I’m so glad to have found this channel your information is great and can’t wait to try this!!! Your description Of the taste made me want to grab the cheese and tomato out of his hand to eat!!!
yes my friend it is literally THAT good!!!
This is going to be great this summer, we are getting fresh milk from our Nigerians I'm going to look around to see if you have a video on that cheese,thanks again
Nice! BTW, your school is going to be perfect for the earth. You're a great teacher. Thanks.
thank you so much for your continued positive energy my friend!!
What a great addition to our put up food. Thanks
Great video
super i will be trying this recepy
DUDE! This is my second video of yours and i'm hooked! I make my own lab and have been growing organically for a year now. My only problem is because of this stupid covid no decent size glass jars can be found anywhere, or so it seems without selling a kidney to cover the cost haha anyway subbed to your channel, and looking forward to bingeing your channel on my rainy day off
Can confirm! Just finished off a jar of my fermented homegrown sun gold tomatoes from 2021. So delicious!
🍅🍅🍅
The tobasco peppers from that same season are still fermenting- going on three years now. Gonna make a new batch of tobasco pepper sauce. I look forward to seeing your video on same! 🌶🌶🌶🌶🌶
I made a great diy air-loc for my fermenting jar. I bought those Mason jar plastic lids and drilled a hole in the center. Then a pen for a tube, and a sharpie marker cap on top of that inside a prescription pill bottle and glued down. You add water halfway up in the bottle and the CO2 goes up the pent tube and the sharpie cap bobs up and down in the water releasing the gas but not letting any air in. It works great and only cost is the epoxy putty and the lids, about $1.50 per ferment lid.
Nate, this was such a great video! And, I really enjoyed your live chat today..I went to your link and bought your dehydrator today…so excited to follow all your videos and learn from you..thank you for all that you do😊!
Thank you!
You’re an excellent teacher 👍
This fermentation is great! One thing you didn't explicitly mention is that this method works for pretty much anything.
The jars I put together usually have whatever else I find growing nearby. Peppers are always included, and oregano, thyme, parsley, and my favorite is shiso leaves which are super delicious after fermenting in there awhile.
Thanks so much
Iodized table salt works also perfrectly well.
Since I watched this video I'm craving tomatoes fresh from the garden... And can't wait to try this ferment ❤
What temperature is your storage space?
Hi here in California I did make some fermented tomatoes I used a jar in my pasta sauce instead of jar sauce was so yummy!
Love watching your videos on sweet potatoes, and growing potatoes, I have grown both with success but last year no so good! But now I will feed the slips with organic compost instead of manure!
Thanks!
thank you for the support my friend!
😮 I believe you!!! Cannot wait!!
Yummmm. I’ll come to your place for lunch
Thank you for your videos, they are so informative! I followed your recipe and my tomatoes are very soft, no longer firm. Is this what is supposed to happen when you ferment vegetables?
Well this worked out great. I had all the ingredients including recently made LAB. I have Globe Eggplants bit bigger than the size of golf balls. Can I ferment them ?
Oh I hear you about that taste, I need it, I've been using milk kefir grains with fruit second ferment, it's so tasty and lovely to drink before bed. I've also made cheese from it, amazing.
are you able to use raw milk?
@@gardenlikeaviking here's a good video ua-cam.com/video/SH7L_ZfVU3A/v-deo.html
@@gardenlikeaviking I have done kefir from raw goat milk. Fabulous! A Vietnam vet told me that changed his life healing gut damage docs could not. Trying now to grow new grains from store bought organic goat kefir. Fingers crossed!
You are still the best
I don't have a harvest yet as I am new to this, but these videos are absolute gold! Sad I missed the live stream, but I saw it afterwards and it was full of info too! Many thanks to you for your sharing of knowledge 😊
well you'll now have a better idea of what you want to grow and how to store it!!!
@@gardenlikeaviking
Yes indeed!!
Love your grow clips brother! Been watching since '21. I would loved to see that process for the smoked poblano sauce. I've been making my own chipotles with whiskey staves for decades now. I don't remember the last time I bought a spice. I do a slight oven roast @ 170° to evaporate the moisture from the chiles, and then smoke them over coals with (24 hr) soaked mesquite and whiskey staves until the peppers slightly bend before cracking. You said your sauce is divine? Try this chipotle powder, it's sinful...
I cannot wait to try this, I can only imagine the flavour profile this will have. Imagine making homemade ketchup from this...my mind's racing right now.
The only ferments I've ever made have been sauerkraut and yogurt. I'll let y'all know how this goes
I have been dialing the salt down with each batch looking for the breaking point. I am down to 3/4Tbs and 72* with good results. Lots of bubbles and good flavor after 5-7 days. I finish the fermentation at 50-60* in the basement for two weeks then refrigerate at 40* and last years tomatoes are still good. I am happy with one year but without refrigeration I would probably be using more salt.
Just to clarify, 3/4 Tbs to two cups water. Less than that does not give consistent results for me.
Woot!❤
I made mine with cherry tomatoes in a half gallon jar with 1 tablespoon of salt. Did I use enough salt?
Quick question, if the skin is already broken open, will they still ferment without any problem? Or is it better to use whole tomatoes in this fermentation?
I'm not an expert but in all the ferments I have done, everything will ferment whether whole or broken or sliced, as long as it stays submerged under the brine. You can find fermentation weights cheaply on Amazon or just use something you have already. Or you can just not use the weight and turn the jars like he did in the video. As long as it's under the brine, it should be fine!
I actually chop up tomatoes in bits mixed with corn, onions, bell peppers and carrots and they turn out fine. I actually thought putting them in whole might not be a good idea but apparently it works.
@@ExtravagantFragrances I'm so glad you mentioned that. My tomatoes are ripening slowly even the different sizes. Yay!!, now I can do this with mixed varieties.
it really doesn't make that much difference if they are whole, cut, or split... I like to leave them whole because then I can remove them from the brine and put on top of things... if you cut them up you have to basically consume the brine as well which can get a bit salty because they will turn very soft almost like they've been cooked in a stew... they'll ferment the same either way
@@gardenlikeaviking Thanks for your quick reply. I fermented one jar with only whole cherry tomatoes as I like them firm. I used the split ones to make spicy salsa. Yum!
So this turned out amazing! I already ate 1 whole jar. My question is…can I add more tomatoes to the liquid once I’m out of tomatoes or should I start over again? Or do you save the brine just for starter? I have easily 3 cups of leftover brine in my half gallon jar.
the brine makes a wonderful starter for the next batch but you definitely want to make a mostly fresh batch of brine because the salt content is now very different in the remaining brine... use about a cup of it per half gallon jar... the rest I like to use in cooking because it adds a wonderful flavor to so many things... add a splash at the end of a stew... salad dressing... marinate meat with it... etc
@@gardenlikeaviking ok great ideas. Thanks for the response.
You can wrap them individually and then in a paper bag then in cool cellar. Picked green or starting to turn then do above. Take out what you want and let ripen on windowsill.
yes I've done this way and gotten about a month out of them... how long have yours lasted like that?
@@gardenlikeaviking my neighbor up the hill did this. I am not sure. She used to do similar with corn but froze them and they would come out to cook much nicer then frozen cob corn from store that turns mushy
I just bottled two 1 quart bottles. I am looking forward to tasting these. One question is it ok if the skins split after bottling?
yes the skins often split and its ok
I have another question. How is it that tomatoes ferment when we normally store them at room temperature anyway?
That is the life!!!!! The simple things! YUM 🤤 I want some of that good food 👍🏻👏🏼🙏🏽 Is that similar to canning? Or better?
It is somewhat similar to canning. Canning preserves food for much longer but fermentation is usually simpler to do.
@@lucasstrough6493 thank you 🙏🏽
Fermented foods help keep your body in balance. It feeds your body with good bacteria and fights leaky gut. This is considered a cold process just like kim-chi or sauerkraut, canned beans done in hot water is a hot process.
thank you my friend!!... and yes canning is completely different from fermenting.... canning keeps food edible for a number of years but requires heating to high temps to kill everything in the food... fermentation actually using living organisms to preserve the food for many months and is BY FAR the better option in terms of nutrition, flavor and health... gut health is everything!!
@@gardenlikeaviking Again thank so much for sharing your knowledge with us. I’ve been watching videos from your other channels and my friend YOU ARE an amazing story teller. My favorite one is when you tried that beverage in a temple and it got you so high that you don’t know how you ended up in another place exactly where you wanted to go. Thumbs up! In ten years you have lived so much more than any other average person. Where do you get your confidence to push through??!!
do you wash the tomatoes first?
You can trace a sour cream lid to you mason jar top, cut that circle a hair smaller so it fits inside. Use that like a weight and just weight it down with a bleach cleaned small rock, easy peasy. You can fail so easily if food is above the water getting oxygen. Grape leaves and cabbage leaves work too tucked in.
I have squirrels - they go after the mint, ginger, and so many others...
make the hot chili pepper spray... they do not like chillies at all
@GardenLikeaViking could to use Redmonds real salt?
yes definitely
What Kind of Cherry tomatoes did you grow and ferment? They look bigger then what I’m used to seeing.
Purple Bumble Bee from Baker Creek Seeds.... they're amazing both in taste and appearance!... my favorite cherry type tomato by far!
I have white flecks in mine after one week. Bad?
Does being exposed to light make a difference? I have a batch I started yesterday and they are on the kitchen counter so I can view the pretty colors. Should they be in the pantry?
generally its best to keep them in the dark because the light can encourage the growth of non desirable bacteria... that being said... I've left them on the counter many times with zero issues... just make sure they're not in any form of direct light...
-Hello from Uruguay..whats the value on lab 9-4 of what? thanks im suscribed Great information thank you
that was the date which I produced the ferment of LABS September 4th
@@gardenlikeaviking haha i think so.. then i finish the video
Can we add pepper?
And, how long can we stored or what is the expiry date?
yes pepper is a great idea!... these will keep for most of the winter at least until January or February or longer just keep them cool...
Thank you for the great information, I just tried this. However on one tomato the skin broke as I was trying to jam it into the jar. Will this hurt anything as far as fermentation goes?
no this will not hurt anything
Thanks for the info! So far it’s looking and smelling great!
Your fermenting without those lids that let air escape?
these lids actually do let pressure escape just through the threads
Most sources say to let the tomatoes sit for 2-3 days. Is it really okay to go 2 weeks?
I actually never refrigerate these... period.... I make them and they are shelf stable for many months... in fact I still have one jar that is on the shelf from last September and its perfectly good and tasty....
do you burp your jars to let the carbon dioxide escape so it doesn't build up too much pressure?
yes I inspect them once a day when they are actively fermenting but these lids plus the regular canning lids will let out pressure if it builds too high so I've never had any issues... but if I had those proper "fermenting lids" then I'd use them
Do you need to keep opening the lid and shaking them for 2 weeks and then after the 2 weeks you can store them?
Actually we never shake these… I just leave them in the jar with a fermentation weight… if you don’t have a weight then you can gently tip it upside down every couple days for the first few weeks then yes just store them
@gardenlikeaviking the gases inside the jars are causing the lids to bubble, and I'm not sure what to do. I don't have any fermentation weights, so I have been turning them upside down (not shaking them), but after all the "explosions" I've had, the liquid is way down. Can I add more brine?
@gardenlikeaviking I've never done this before, but I've watched your videos over and over again trying to do this right.
@@sarahschroeder8340 its best to just leave the lids slightly cracked so the pressure can escape... at this point yes go ahead and add more brine but then just leave the lid slightly open
@@gardenlikeaviking and is that how the jars are stored "long term" (a couple months or so) with the lids cracked?
I did this but my tomatoes turned to mush what did I do wrong?
🙏🏽🙏🏽🙏🏽