I tried this for the first time two months ago with Roma tomatoes from my garden, and just blended and had some of the cold sauce over chicken and pasta this evening. AMAZING! I’m glad I prepared more than one jar!
I'm always struck by just how pleasant you are. Probably the most pleasant woman on RUclips. The world needs more pleasantness. Thank you, Carolyn. I always leave your videos feeling better than when I arrived. More knowledgeable, too. I know how good cherry tomatoes are like this with a little basil, so I'm eager to do bigger ones and get into this raw sauce thing. Sounds amazing.
@@cindys.w.8566 I'm not sure what about my positive and complimentary comment, which was directed to someone else entirely, would compel you to respond with silly straw man insults. Given the string of ugly comments you've left on this single video alone, I suspect this is just a projection, and would encourage you to consider the way your sour demeanor may be an impedance to your making and/or keeping friends of the higher caliber you desire. I'm sure whatever is at the root of your bitterness and resentment can be overcome with a little honestly and self-reflection. Take care now.
@@blessedhomestead5025 I think you'll like it. I like to poke a hole in the little belly button where the stem was, to get the flavor throughout. Fresh or dried basil will work. Bon appetit!
Yes! Finally someone who said dark pantry shelf ! Super simple and exactly what I needed to hear! I have so much shelf space but everyone says put in the fridge
Very common in most houses in Eastern Europe. First discovered this delicious treat in the late 1990's in Russia and Ukraine where they have used this method for hundreds of years. Common also in Belarus, Bulgaria, Kazakhstan, Uzbekistan, Poland, etc. Love them!
Hi I love your videos and I watch them all the time and I've picked up my own tricks I've been fermenting tomatoes for a few years and I use half as much salt as you and I put them in the fridge or a dark place after about 3 days this way it takes longer to finish the fermenting and later on in the winter we have tomatoes that aren't super fermented or sour. But me and my family eat them up! I've added hot peppers, onion, garlic, pickling spice. They all work. Thank you for all of your videos! Rob
@@JacquelineWachell Thanks for your reply. The odor I am getting is reminiscent of a slightly alcohol smell and something else. It is not a rotten smell but rather distinct. It does not make my mouth water the way a vinegar brine would. At least I know ( I hope!) that I can't get botulism!? I will have to taste it. Wish me luck!
Trying this in 2020 😊 I finally received my order of gallon jars from Amazon and already had some vine ripened tomatoes waiting for them. I’m going to add them plus some very sweet cherubs along with the fresh basil and garlic. Can’t wait to see how they turn out! Blessings from NC 👋🏻💕
Hi Carolyn, So nice to see you! This was very interesting. I’ll definitely give this a try. I love fermenting and have done things like ketchup, salsa, etc...but have not fermented whole tomatoes. This is fascinating. And I like the idea of putting them in the blender and making a fresh sauce. Since I live in central Texas - and it can be quite warm here - I think I will refrigerate them once they have fermented to my liking. Thanks for the inspiration!! Love, Mary ❤️😘❤️ (So nice seeing you on the podcast with Melissa. The basil salt is wonderful!!)
I hope you don’t mind, I have a question about fermenting. I tried her tomato fermenting 2 months ago and they look great over all, but I’m afraid to try them because the kids are a bit bulgy and a dried salty drizzle down a few of them. Are they still fine? Also we moved to Texas in the middle of it all and they sat in storage for about two weeks. I don’t know his hot it may have gotten honestly. A little feed back would help. Thanks for your time 🙏❤️
OMG just had raw marinara sauce...wow! It's a game changer. So good. I typically make good marinara sauce but I this will be my new way of making this. I can't wait to try this in a bloody mary, seafood cocktail, salsa, bruschetta etc. This is really fast and easy. Next tomato season, I plan on making several jars of this with my favorite tomatoes. I've seen other recipes included grape tomatoes and other bite sized tomatotoes. The only thing I did differently is that I took a skewer and 'poked' the tomatoes a few times, as instructed in other videos. I used Celtic sea salt, because I find the pink himalayan salt harshly 'salty' and I added pink peppercorns, whole peeled garlic and bay leaves to the brine. We didn't have basil leaves at the time and I was anxious to start. I did use fresh basil along with the tomatoes, peppercorn, and garlic to make the marinara sauce and it epic. The brine was actually tasty. Do you use the brine in recipes or drink it? I think it would actually be good with lemon, apple cider vinegar over ice.
i did preserve tomatoes like this last year. it worked very well. i used tomatoes on bread and even made tomato sauce. its delicious. i highly recommend this channel. i keep canning and preservin food based on it.😊
I ferment veggies to eat, and they are great, but as for tomatoes, when I make tomato sauce I could fit a whole lot more tomatoes than that into a quart jar, which is mentioned here, nice touch. I have never actually canned tomatoes, I freeze the sauce or peeled and seeded tomatoes in freezer type recloseable bags. I might try this with some cherry tomatoes.
I love this idea I want to do this so much....I will let you know, I love when you teach us these things you are a great teacher. Teach us more. I look so forward to your vlogs.
I am so happy to stumble on your video. Couldn’t figure out what to do with my garden tomatoes and not particularly interested in cooking them. I am sooo ready to try your method. Thank you very much!🥰
Thanks for sharing this technique! I've been binge watching all your lacto-ferment videos and can't wait to try them this season! I love preserving the harvest, but would like to spend less time chopping, peeling, heating, burning propane, etc. Can't wait to try fermenting tomatoes this summer-especially our cherry tomatoes and sun golds! Blessings from Wisconsin, Kathy
Hi, this is exciting! I’m surprised to see that there’s no venting involved. The lacto-fermentation instructions I’ve seen advise having a way for air to escape as it’s fermenting. There are even special silicone lids sold with slits in them designed for that purpose. Any comments on that? It looks like a lot of people have had success with this method, so maybe I’ll try it anyway, but I’m curious to know why the ventilation isn’t necessary. Thanks!
I just tried this for the last 3 weeks. The attic lids she is using in the video naturally allow for the off-gassimg. I had to set the jar on a plate to catch the spillage.
@@samme1024 Oh, really? Huh. They just look like regular, solid plastic lids to me. What are “attic” lids? Never heard of them. Well, I hope yours turn out to be good! Thanks for the reply.
I was at a dinner party and a lady from Ukraine had a jar of fermented tomatoes. We were having steaks and she just took them out of the jar and put them on the plates. The flavor was incredible. I have made my own and even though they turned out good, I have not found the spice combination to duplicate her recipe.
First time I've seen this in English! I fell in luv with preserved tomatoes - fresh and "canned" when I was living in the former Soviet Union back in the 90's. Could NEVER understand why we don't do it here. I luuuuuv that sparkle and pop when you bite into one! Thank you so much for sharing your secret with us!
So do they taste salty? Can you cook with them? I want to try it but I worry that the fermented taste. I don't like sauerkraut that much. That is what comes to mind when people say fermented.
@@beverlynelson90 fermentation is just a means of preserving food. All canned foods do not taste the same just as all fermented foods do not taste the same. Fermented foods can be sour, savory, or sweet. Best way to think of these tomatoes is like canned tomatoes in the sense you just use them in cooking. If you were making a marinara sauce, you would just use these in place of whole tomatoes. Since they are fermented and have probiotics, it would also be great to use these in a fresh salsa recipe to get the probiotic benefits. Two good resources I would recommend for fermentation are Traditional Cooking School and Fermented Food Lab
Going to try tomatoes for sure! I've done this with cucumbers and peppers in the past and always turned out great with the salt method. However, you might want to mention in addition to the non iodine salt, you have to use distilled water. Regular tap water doesn't work...Haven't gotten thru your entire video yet, so maybe you mention that but just thought I would "chime" in about that :)
I was looking around for dehydration of tomatoes and this popped up, how wonderful! Could you do small tomatoes? I’ve got loads of cherry tomatoes and I’d get more in a jar. Thanks for sharing, your great in front of the camera so natural and friendly.
I’ve heard the smaller the better. One video I saw, which I prefer, said to use cherry or Roma or comparable size. Look up Sustainable Me here in you tube
I'm glad I found you! Thank you for sharing your experiences with us. My family has been inspired by your videos to do some "townie homesteading" in our back yard. Thanks again!
Greetings...thank you for your information. I come here like most, as I/we/many of us love the tomatoes. Also the fermenting is very beneficial to good gut health, so important towards having a healthy liver. Cheers from Australia. Praise Our King, Jesus Christ.
You are awesome! With all of your children, laundry, cooking,and cleaning you find the time to garden and preserve food for the winter! You make everything look so easy even though it takes a lot of hard work. I wish I had your energy. Your children are very lucky to have you for a Mom. 👍
Perfect timing. I accidentally pulled up some garlic while weeding (Once canning starts, the weeds get ahead of me), and I had some Romas ready. While watching the video, I put four Romas into a pint jar. Now it sounds like it's worth the wait!
I'm trying this today. I'm so excited!!! I'm even going to write the directions down so I can remember it exactly lol thank you & your husband for all that you do. May blessings forever be with you.
I do this in a Chinese fermentation jar with airlock. The burps come out without the air coming in, so no fungus comes in. There must be pressure building up when you don’t open them every so often.
Thank you for this. Do you use the salted water when you cook the tomatoes (e.g. to make spaghetti sauce)? Wouldn’t the tomatoes get salty with all the salt? Sorry for the questions...this is the first time I’ve heard of this 💜
This was my first time trying this method and found the resulting blender tomato sauce flavorful but salty. There was also a build-up of salt residue on the tomatoes sticking above the brine. I neglected to weigh the top tomatoes down with a plastic bag of water. Also not sure if the fermentation process was complete. May try using a bit less sea salt next time.
I tried this for the first time last summer and OH MY!!! THEY WERE SO DELICIOUS!!! Thank you for for extending the taste of summer a little longer. I’m going to start more today :)))
Carolyn, because of the granules in Kosher and Himalayan salts, do you recommend grinding them fine so that you can have an accurate measured tablespoon? Love your video. Thanks. : )
Although this question dates back I have just seen this video first time and thought I would chime in on your question since it appears that it wasn’t commented on. I haven’t thought it was necessary to be that accurate to warrant the need to grind a coarser salt for measuring. There is some leeway as to how strong one wants to make the brine, and I have often made my brine to taste and it has always worked fine. When I began fermenting I used a digital kitchen scale to measure out grams of salt so I didn’t need to worry about its granularity. 1 tbsp of salt hovers around 17 grams or about 0.6 ounces depending on type and grain size.
Why rinse them unless you are afraid of brine, maybe you shouldn't do this if your worried! Take out what you plan to use with a fork, no need to drain all the brine unless you plan to use all that is in the jar at one time. SMH!
@@cindys.w.8566 No need to be so dismissive to her. Maybe she's real young & just learning. Few city/town people ferment or preserve because they don't grow gardens. You could be a helpful teacher instead of egotistical smart Alex. GrannyMack here holding you to your manners! Be kind to be happy instead of being happy by being un-kind
Jennifer-- good question considering how salty brine is. Use your own judgement depending on what you're using the tomatoes for. I like to slip the skins off (easier to digest).
@@sandrainontario6710 ugh! I just tasted my tomatoes and got the same inedible salty results. I’m sad. I’ll try again with a fermentation starter instead of salt or perhaps I might use a 10th of the salt suggested. Any other suggestions?
Hmmm....how do you like to eat the green ones? I have only had them fried with a cornmeal batter they're delicious! I would imagine it would be bomb in some sort of salsa or chili.
nicole p Those are all great ideas and I'll try them! We've just eaten them as pickles as a side dish. We pickle a lot of veggies and I'll set out a variety tray at supper. The green tomato ferment is a great way to save fruit on the day of the first frost. That's probably the most hectic day off my year!
Thank you thank you thank you .. I'm new to food preservation and lost many tomatoes to unable to get to them in time to water bath.... I will definitely try this..
Love watching your videos, learned a lot, love to see how your family is growing, your children are adorable and it brings back memories of when my grandmother cooked and fed her whole family, she had 14 children all got married and had their own children, I am one of 79 cousins
I see you haven't gotten an answer yet. I had the same question. Have you experimented with the lids that comes with the jar. Any advice would be helpful as I've got tomatoes on my counter ripening as I type. Thanks!
@@salimacarter5061 I watch living traditions homestead, vw family farms, art & bri, and the fit farmer. All of those channels do a lot of ferments with step by step instructions.. Hope this is helpful.
Really? Can you tell me whatt they smelled like and their consistency? I made a small batch of about 2 pounds of tomatoes just to test this method and they have a smell reminiscent of beer to them. I got brave and tasted them only to find them mushy, oddly fizzy ( for lack of a better description) and of course extremely salty. I am throwing them away. So, I don't know if I did them incorrectly or if simply I just don't like them. I was expecting to have a firm, sliceable tomato with a natural tomato flavor but this is not what I got. Thanks!
In the instructions, it says you can use an "air-lock" if you prefer. But all you need to do is use the plastic lids and not tighten them down completely, as long as your brine covers the entire contents. I always put a "catch" pan under all my fermentation jars just in case they do overspill from fermenting. :)
You're exactly right! Instructions are NOT clear and concise on this. Other commenters say "just don't tighten the lid down" but she herself says once in a while, she shakes them up! You CAN'T do this if they are NOT tightened! Yet if they ARE tightened, they can't burp! I'm baffled by this???
Hi, I am trying this with 7 jars. 3 are leaking and the lids on the mason jars actually bent. When I tightened them they gas off and leak for a period - not sure it’s still good. Or sealed ?
When you are not using an airlock on the lids they have to be "burped" every couple of days to let the built up gas escape. The jars could even explode.
@@rayhenry5458 yes it is messy especially if you making sour kraut this way. Mine has been good and after it ferments I can it so I don’t have to worry about it any more.
I'm just wondering if you have ever heard of the Weston A Price Foundation? You seem to follow A lot of their dietary reccomendations. Also, I know you did a kitchen tour in the past...but when you get back home could you do a house tour video? Thanks! Love your videos
Weston A. Price was a quack. Completely discredited in his own time for his lack of any scientific method to arrive at his conclusions. He based nearly all of his conclusions on the condition of his subjects teeth. This is only one of many important indicators of general health. He failed to consider dental hygiene practices in the various cultures and the effects of the food they ate. Indigenous peoples in California who ate acorns had especially bad teeth due to the acidic nature of acorns and the high quantity of sand and grit in the acorn meal from the processing methods. Weston A Price completely disregarded this in his studies.
I've fermented before and know as they sit gases need released somehow in order to prevent explosion especially of they sit out of the refrigerator. Any burping needed with this?
I wondered the same thing but I noticed she is using plastic lids which are not air-tight and they may release enough to prevent gas build up in the jar.
Hello I’m just starting out on trying fermentation and I just did this recipe but I’m not sure about my garlic it’s day two and already has a blue tint to it ? I was wondering if you ran into issues like this.thanks very much for your videos
Look up Sustainable Me. He has great RUclips videos on gardening etc but he just made an excellent one for pickling tomatoes. It’s still easy but he gives more content such as temp etc plus shows us one way to eat them. Yum. I think sometimes these you tubers want to push how “quickly” everything is in this society of instant gratification, that they cut corners and miss several important facts. I would rather get all the facts and take more time. Hope this helps 😊
Two weeks is a standard for fermenting vegetables at normal room temp. After that, a cold cellar (~60 degrees and under) will slow fermentation a great deal. The veggies will continue to ferment and be alive for around 6 months, at which point lactic acid has built up so much that the product is fully preserved (ph of around 4 or lower). It will be shelf stable as long as the container doesn't have any air in it.
I watch your videos and see how GOD has greatly Blessed you your family and Us. GOD bless and Thank You so much for giving us such inspiration to use the gifts of GOD and Keep them in such marvellous condition for our health.
I tried this for the first time two months ago with Roma tomatoes from my garden, and just blended and had some of the cold sauce over chicken and pasta this evening. AMAZING! I’m glad I prepared more than one jar!
Did you use canning jars?
@@Sabbathissaturday1/2 gallon canning jars with lids left fairly loose (as anything fermenting produces gas)
Did you boil tghe water . ?
@@wterrencemooney2718 no, the water is not boiled. It should be clean (either bottled or non-fluoridated tap water)
How was the flavour? A little extra zippy or..?
Food Network should give you your own show! Your a natural in front of the camera and everything you make .. looks so tasty!
Her eyes are too far apart
you should post your pic so we can get some perspective
@@mostly_ignored536 U R
@@mostly_ignored536 are you like 12?
She's very good; has a nice, friendly, personality and gives helpful information.
I'm always struck by just how pleasant you are. Probably the most pleasant woman on RUclips. The world needs more pleasantness. Thank you, Carolyn. I always leave your videos feeling better than when I arrived. More knowledgeable, too.
I know how good cherry tomatoes are like this with a little basil, so I'm eager to do bigger ones and get into this raw sauce thing. Sounds amazing.
Sounds like you need new friends if you must come to youtube to feel good about people, the ones you are around might not be in your best interest?
@@cindys.w.8566 I'm not sure what about my positive and complimentary comment, which was directed to someone else entirely, would compel you to respond with silly straw man insults. Given the string of ugly comments you've left on this single video alone, I suspect this is just a projection, and would encourage you to consider the way your sour demeanor may be an impedance to your making and/or keeping friends of the higher caliber you desire. I'm sure whatever is at the root of your bitterness and resentment can be overcome with a little honestly and self-reflection. Take care now.
Lisa, what a great idea! I am soooo going to do this with even my smaller tomatoes! Thanks!
@@blessedhomestead5025 I think you'll like it. I like to poke a hole in the little belly button where the stem was, to get the flavor throughout. Fresh or dried basil will work. Bon appetit!
@@lisakukla459 def going to try the basil too! Thanks soooo much!
QUESTION - do the tomatoes have to be whole to ferment them or is it okay to put in partial tomatoes, like a tomatoe that needs part of it cut out?
Yes! Finally someone who said dark pantry shelf ! Super simple and exactly what I needed to hear! I have so much shelf space but everyone says put in the fridge
I did this in Sept of this year and 9 months later I stil have great tasting tomatoes! Thank you so much!!!
Very common in most houses in Eastern Europe. First discovered this delicious treat in the late 1990's in Russia and Ukraine where they have used this method for hundreds of years. Common also in Belarus, Bulgaria, Kazakhstan, Uzbekistan, Poland, etc. Love them!
I 🖤 this!!! I don't think I'm a canner, that is so much work!!! Fermenting is fun!!!!
A ziplocked bag full of brine works perfect for a weight. Will fit any jar and can be reused.
Love that advice!!!! Thank you!
Thanks for tip.
Great idea.
Good, advise. It would be more of a malleable weight.
Great idea! Thank you!
Hi I love your videos and I watch them all the time and I've picked up my own tricks I've been fermenting tomatoes for a few years and I use half as much salt as you and I put them in the fridge or a dark place after about 3 days this way it takes longer to finish the fermenting and later on in the winter we have tomatoes that aren't super fermented or sour. But me and my family eat them up! I've added hot peppers, onion, garlic, pickling spice. They all work.
Thank you for all of your videos!
Rob
I did this last year for the first time and won't ever go back to canning them with heat!! So delicious!
Hi, did you have to "burp" the glasses? Or is that not necessary when fermenting tomatoes?
How did they smell?
@@shotjohnny I didn't. Most jars were fine. I ate the others quickly.
@@rebal1681 slightly sour, but that sour that makes your mouth water....they were excellent to eat and will do them up that way again.
@@JacquelineWachell Thanks for your reply. The odor I am getting is reminiscent of a slightly alcohol smell and something else. It is not a rotten smell but rather distinct. It does not make my mouth water the way a vinegar brine would. At least I know ( I hope!) that I can't get botulism!? I will have to taste it. Wish me luck!
This is fantastic way to preserve tomatoes!
I made fermented salsa years ago and it’s still good in my fridge. I love fermented tomatoes. The taste is so much fresher.
Please, how long do the fermented tomatoes last?
It's probably better after a few years. This is what the pilgrims did with any vegetable they had.
@@Ninah12345 no one seems to reply or answer the important issues/question so we don’t make our family sick or worse kill them with botulism. 🍅😵
I fermented some baby plum tomatoes last year and they were so zingy! Made a real change in salads.
Would love to see how you use them. I see lots of fermenting and not once have I seen anyone eat them. Lol
I agree!!
SOUNDS GREAT. GOTTA GET SOME CANNING SALT.
watch her video on raw tomato sauce where she uses these!
:)
ruclips.net/video/noS52el_lJE/видео.html
I know. I was hoping to see her use some of them or at least taste one.
Trying this in 2020 😊 I finally received my order of gallon jars from Amazon and already had some vine ripened tomatoes waiting for them. I’m going to add them plus some very sweet cherubs along with the fresh basil and garlic. Can’t wait to see how they turn out!
Blessings from NC 👋🏻💕
how did it go?
Hi Carolyn, So nice to see you! This was very interesting. I’ll definitely give this a try. I love fermenting and have done things like ketchup, salsa, etc...but have not fermented whole tomatoes. This is fascinating. And I like the idea of putting them in the blender and making a fresh sauce. Since I live in central Texas - and it can be quite warm here - I think I will refrigerate them once they have fermented to my liking. Thanks for the inspiration!! Love, Mary ❤️😘❤️ (So nice seeing you on the podcast with Melissa. The basil salt is wonderful!!)
I’ve fermented for years but have never preserved whole toms like this. Great video! Thanks again!
I hope you don’t mind, I have a question about fermenting. I tried her tomato fermenting 2 months ago and they look great over all, but I’m afraid to try them because the kids are a bit bulgy and a dried salty drizzle down a few of them. Are they still fine? Also we moved to Texas in the middle of it all and they sat in storage for about two weeks. I don’t know his hot it may have gotten honestly. A little feed back would help. Thanks for your time 🙏❤️
I just put mine whole in bags in the freezer. Absolutely fine for all cooking!
This woman has the most amazing information of food preservation I have ever seen .
OMG just had raw marinara sauce...wow! It's a game changer. So good. I typically make good marinara sauce but I this will be my new way of making this. I can't wait to try this in a bloody mary, seafood cocktail, salsa, bruschetta etc. This is really fast and easy. Next tomato season, I plan on making several jars of this with my favorite tomatoes. I've seen other recipes included grape tomatoes and other bite sized tomatotoes. The only thing I did differently is that I took a skewer and 'poked' the tomatoes a few times, as instructed in other videos. I used Celtic sea salt, because I find the pink himalayan salt harshly 'salty' and I added pink peppercorns, whole peeled garlic and bay leaves to the brine. We didn't have basil leaves at the time and I was anxious to start. I did use fresh basil along with the tomatoes, peppercorn, and garlic to make the marinara sauce and it epic. The brine was actually tasty. Do you use the brine in recipes or drink it? I think it would actually be good with lemon, apple cider vinegar over ice.
i did preserve tomatoes like this last year. it worked very well. i used tomatoes on bread and even made tomato sauce. its delicious. i highly recommend this channel. i keep canning and preservin food based on it.😊
I ferment veggies to eat, and they are great, but as for tomatoes, when I make tomato sauce I could fit a whole lot more tomatoes than that into a quart jar, which is mentioned here, nice touch. I have never actually canned tomatoes, I freeze the sauce or peeled and seeded tomatoes in freezer type recloseable bags. I might try this with some cherry tomatoes.
You weren’t kidding about game changer! Doing this now with cherry tomatoes. Thank you!
Oh, sweet basil and some Roman tomatoes with garlic, and kosher salt. These ingredients make the best marinara! A really good pasta sauce!
I'm always amazed at how many jars you American folk use. They must be very cheap over there but not so here. Great recipe. Thank you for sharing.
Thought the same, much with other materials too
I love this idea I want to do this so much....I will let you know, I love when you teach us these things you are a great teacher. Teach us more. I look so forward to your vlogs.
I am so happy to stumble on your video. Couldn’t figure out what to do with my garden tomatoes and not particularly interested in cooking them. I am sooo ready to try your method. Thank you very much!🥰
I am so thankful to have found you. Thank you for taking the time to share all of your information. I'm learning a lot!
I love it when tips and tricks are open source... Thank you...
Thanks for sharing this technique! I've been binge watching all your lacto-ferment videos and can't wait to try them this season! I love preserving the harvest, but would like to spend less time chopping, peeling, heating, burning propane, etc. Can't wait to try fermenting tomatoes this summer-especially our cherry tomatoes and sun golds! Blessings from Wisconsin, Kathy
Fermenting fresh garden crop is great when you grow a garden. I"ll definitely try it this year. Thank you!!
Carolyn, I have to say your channel is AWESOME!!! You have the best tips and advice. Thank you for this video and thank you for your channel.
Just re-watched this one...I think this would be good for cherry tomatoes. Thank you, Carolyn. Love and hugs.
QUESTION 2: And should we keep the lid only partially screwed on to allow for fermenting process and possibly some pressure buildup?
Same question. Did you ever find the answer?
@@bridgestew no I didn’t. 😕
Great idea--looking forward to trying this!
Hope you enjoy it!
Hi, this is exciting! I’m surprised to see that there’s no venting involved. The lacto-fermentation instructions I’ve seen advise having a way for air to escape as it’s fermenting. There are even special silicone lids sold with slits in them designed for that purpose. Any comments on that? It looks like a lot of people have had success with this method, so maybe I’ll try it anyway, but I’m curious to know why the ventilation isn’t necessary. Thanks!
me too!!
Yes, same question, I thought you had to burp ferments.
I just tried this for the last 3 weeks. The attic lids she is using in the video naturally allow for the off-gassimg. I had to set the jar on a plate to catch the spillage.
@@samme1024 Oh, really? Huh. They just look like regular, solid plastic lids to me. What are “attic” lids? Never heard of them. Well, I hope yours turn out to be good! Thanks for the reply.
@@joanreilly sorry. That was a typo. I meant to type "plastic". Not sure what happened there.
thanks for this, I am giving it a try instead of going through the laborious process of canning
We have really enjoyed your videos, can't wait to try this. Aiming to ferment most of our foods rather than pressure can or water bath. We love raw!
I was at a dinner party and a lady from Ukraine had a jar of fermented tomatoes. We were having steaks and she just took them out of the jar and put them on the plates. The flavor was incredible. I have made my own and even though they turned out good, I have not found the spice combination to duplicate her recipe.
First time I've seen this in English! I fell in luv with preserved tomatoes - fresh and "canned" when I was living in the former Soviet Union back in the 90's. Could NEVER understand why we don't do it here. I luuuuuv that sparkle and pop when you bite into one! Thank you so much for sharing your secret with us!
So do they taste salty? Can you cook with them? I want to try it but I worry that the fermented taste. I don't like sauerkraut that much. That is what comes to mind when people say fermented.
@@beverlynelson90 fermentation is just a means of preserving food. All canned foods do not taste the same just as all fermented foods do not taste the same. Fermented foods can be sour, savory, or sweet. Best way to think of these tomatoes is like canned tomatoes in the sense you just use them in cooking. If you were making a marinara sauce, you would just use these in place of whole tomatoes. Since they are fermented and have probiotics, it would also be great to use these in a fresh salsa recipe to get the probiotic benefits. Two good resources I would recommend for fermentation are Traditional Cooking School and Fermented Food Lab
@@monicag.1527 Thank you! I will give it a try.
Thank you! I LOVE your AGA stove!
Going to try tomatoes for sure! I've done this with cucumbers and peppers in the past and always turned out great with the salt method. However, you might want to mention in addition to the non iodine salt, you have to use distilled water. Regular tap water doesn't work...Haven't gotten thru your entire video yet, so maybe you mention that but just thought I would "chime" in about that :)
I live in tomato country and this summer it's powdered and fermented tomato prep for me.
Have you remodeled your kitchen? Looks nice. Thank you for teaching us something new.
HootOwl Holler I think that’s her mother’s house they were at while taking care of his mother in California.
They spent some time in Southern California at her mother’s house while they cared for Josh’s mother. They will be moving back soon.
I have a crate of tomatoes I picked yesterday. Honestly did NOT want to make sauce today.
Thank you, Carolyn.
I was looking around for dehydration of tomatoes and this popped up, how wonderful! Could you do small tomatoes? I’ve got loads of cherry tomatoes and I’d get more in a jar. Thanks for sharing, your great in front of the camera so natural and friendly.
I’ve heard the smaller the better. One video I saw, which I prefer, said to use cherry or Roma or comparable size. Look up Sustainable Me here in you tube
Mary's Nest also good site
I just made a half gallon sample jar of these. Super excited to try them!!
great NOW you post this after I dehydrated the rest of my tomatoes. lol!! Next year!
Dehydrating is yummy too.
I did not see or you did not make comments about lids with a valve for the fermentation process. I enjoyed the show. thank you for sharing.
I'm glad I found you! Thank you for sharing your experiences with us. My family has been inspired by your videos to do some "townie homesteading" in our back yard. Thanks again!
Greetings...thank you for your information. I come here like most, as I/we/many of us love the tomatoes. Also the fermenting is very beneficial to good gut health, so important towards having a healthy liver. Cheers from Australia.
Praise Our King, Jesus Christ.
Oh my gosh! Whaaat? Thank you" I'm going to try this! Asap 💖💋😄
I'm so doing this!
Thank you for all your food storage alternatives. The egg trick has worked extremely well can’t wait to use this for tomatoes.
Wow, I can't wait to do this in 5 gallon pail. Boom, tomato preserving is done. Thanks
You are awesome! With all of your children, laundry, cooking,and cleaning you find the time to garden and preserve food for the winter! You make everything look so easy even though it takes a lot of hard work. I wish I had your energy. Your children are very lucky to have you for a Mom. 👍
Perfect timing. I accidentally pulled up some garlic while weeding (Once canning starts, the weeds get ahead of me), and I had some Romas ready. While watching the video, I put four Romas into a pint jar. Now it sounds like it's worth the wait!
Ooh, I am anxious to try this! Thank you! Blessings to you and yours!
From Hepworth On. Canada, love your presentation. First time watching you. You are amazing!
Hi, can you do a recipe using these. Please
I'm trying this today. I'm so excited!!! I'm even going to write the directions down so I can remember it exactly lol thank you & your husband for all that you do. May blessings forever be with you.
I do this in a Chinese fermentation jar with airlock. The burps come out without the air coming in, so no fungus comes in. There must be pressure building up when you don’t open them every so often.
i wondered the same thing.
🍅 This WILL be happening in my kitchen this September 🍅
Oh wow interesting. Are you able to use cherry tomatoes? Love to see how you use them. Thanks for sharing.
Oh that's a good idea... Tnks
Tiare K yep .. make them all the time
For keeping the tomatoes immersed in the brine......I used a couple of layers of sliced cucumber...Worked a treat.
Thank you for this. Do you use the salted water when you cook the tomatoes (e.g. to make spaghetti sauce)? Wouldn’t the tomatoes get salty with all the salt? Sorry for the questions...this is the first time I’ve heard of this 💜
Yes, they get salty, but they're good like naturally fermented pickles are. Sour/Salty. I'd not use the brine to cook with.
This was my first time trying this method and found the resulting blender tomato sauce flavorful but salty. There was also a build-up of salt residue on the tomatoes sticking above the brine. I neglected to weigh the top tomatoes down with a plastic bag of water. Also not sure if the fermentation process was complete. May try using a bit less sea salt next time.
I tried this for the first time last summer and OH MY!!! THEY WERE SO DELICIOUS!!! Thank you for for extending the taste of summer a little longer. I’m going to start more today :)))
Glad you like them!
@HomesteadingFamily I LOVE them! Wish I had more cold storage for multiple jars. I like to add them to mac n cheese as well as macaroni salads.
Carolyn, because of the granules in Kosher and Himalayan salts, do you recommend grinding them fine so that you can have an accurate measured tablespoon? Love your video. Thanks. : )
Although this question dates back I have just seen this video first time and thought I would chime in on your question since it appears that it wasn’t commented on. I haven’t thought it was necessary to be that accurate to warrant the need to grind a coarser salt for measuring. There is some leeway as to how strong one wants to make the brine, and I have often made my brine to taste and it has always worked fine. When I began fermenting I used a digital kitchen scale to measure out grams of salt so I didn’t need to worry about its granularity. 1 tbsp of salt hovers around 17 grams or about 0.6 ounces depending on type and grain size.
Yep! I just used mine without cooking last year…..soooo good! I even put mint leaves in with a jar and I loved it!
Yours weren't salty? Mine are so salty
@jennifermata6144
Could it have been the type or brand of set you used? All salts are not created equal.
if I ferment the tomatoes in Sept how long can I expect them to last say in the basement?
I didn't know this. I have more tomatoes than I can eat. So....now I have a plan. Thanks and am subbing
Carolyn, when you finally get around to using the tomatoes, do you drain off the brine and rinse them before blending?
Why rinse them unless you are afraid of brine, maybe you shouldn't do this if your worried! Take out what you plan to use with a fork, no need to drain all the brine unless you plan to use all that is in the jar at one time. SMH!
@@cindys.w.8566 No need to be so dismissive to her. Maybe she's real young & just learning. Few city/town people ferment or preserve because they don't grow gardens. You could be a helpful teacher instead of egotistical smart Alex. GrannyMack here holding you to your manners! Be kind to be happy instead of being happy by being un-kind
Jennifer-- good question considering how salty brine is. Use your own judgement depending on what you're using the tomatoes for. I like to slip the skins off (easier to digest).
I tried this and got unedibly salty tomatoes any ideas Granny?
@@sandrainontario6710 ugh! I just tasted my tomatoes and got the same inedible salty results. I’m sad. I’ll try again with a fermentation starter instead of salt or perhaps I might use a 10th of the salt suggested. Any other suggestions?
I've fermented green tomatoes...but you just blew my mind with the red ones! Excited to try!
Hmmm....how do you like to eat the green ones? I have only had them fried with a cornmeal batter they're delicious! I would imagine it would be bomb in some sort of salsa or chili.
nicole p
Those are all great ideas and I'll try them! We've just eaten them as pickles as a side dish. We pickle a lot of veggies and I'll set out a variety tray at supper. The green tomato ferment is a great way to save fruit on the day of the first frost. That's probably the most hectic day off my year!
On a 5 gallon bucket, can it be plastic?
As long as it's food grade? Also can I just take out a few atta time?
Thank you thank you thank you .. I'm new to food preservation and lost many tomatoes to unable to get to them in time to water bath.... I will definitely try this..
Love it. I have one question, if you cook them into sauces, does that kill the bacteria that fermented the vegetable? Do you lose benefit if you cook?
Yes, it does kill the beneficial bacteria. However, the fermentation process enhances nutrient value so you are still getting that benefit.
Love watching your videos, learned a lot, love to see how your family is growing, your children are adorable and it brings back memories of when my grandmother cooked and fed her whole family, she had 14 children all got married and had their own children, I am one of 79 cousins
😮
I love this idea. Have never fermented anything!! I am curious about the white lids.... are they designed for this or can I use a regular jar lid??
I see you haven't gotten an answer yet. I had the same question. Have you experimented with the lids that comes with the jar. Any advice would be helpful as I've got tomatoes on my counter ripening as I type. Thanks!
@@salimacarter5061 I watch living traditions homestead, vw family farms, art & bri, and the fit farmer. All of those channels do a lot of ferments with step by step instructions.. Hope this is helpful.
@@marykilgore2978 Thanks so much...that's exactly what I need. Food took too long to grow just to mess it up!
I tried this with cherry tomatoes and they were delicious!😋 They make a great snack straight out of the Jat.
Really? Can you tell me whatt they smelled like and their consistency? I made a small batch of about 2 pounds of tomatoes just to test this method and they have a smell reminiscent of beer to them. I got brave and tasted them only to find them mushy, oddly fizzy ( for lack of a better description) and of course extremely salty. I am throwing them away. So, I don't know if I did them incorrectly or if simply I just don't like them. I was expecting to have a firm, sliceable tomato with a natural tomato flavor but this is not what I got. Thanks!
@Reba L I had the same experience. Threw them away
I'm confused as to why you don't have to vent? I thought all fermented foods made bubbles during the primary ferment?
I was wondering this also.
just dont tighten it too hard
In the instructions, it says you can use an "air-lock" if you prefer. But all you need to do is use the plastic lids and not tighten them down completely, as long as your brine covers the entire contents. I always put a "catch" pan under all my fermentation jars just in case they do overspill from fermenting. :)
You're exactly right! Instructions are NOT clear and concise on this. Other commenters say "just don't tighten the lid down" but she herself says once in a while, she shakes them up! You CAN'T do this if they are NOT tightened! Yet if they ARE tightened, they can't burp! I'm baffled by this???
@@nobodyspecialdotorgrichard5971 THAT is why I use "Pickle Pipes", they are not expensive, and then you don't have to worry about it.
Can't blv i haven't heard about this before. Thank you!
Hi, I am trying this with 7 jars. 3 are leaking and the lids on the mason jars actually bent. When I tightened them they gas off and leak for a period - not sure it’s still good. Or sealed ?
Glad I'm not the only one that is dealing with a huge mess. On the other hand, sorry to hear that. :)
When you are not using an airlock on the lids they have to be "burped" every couple of days to let the built up gas escape. The jars could even explode.
@@rayhenry5458 yes it is messy especially if you making sour kraut this way. Mine has been good and after it ferments I can it so I don’t have to worry about it any more.
Got my first tomatoes working!! Can't wait to make sauce from them.
Sounds great!
I'm just wondering if you have ever heard of the Weston A Price Foundation? You seem to follow A lot of their dietary reccomendations. Also, I know you did a kitchen tour in the past...but when you get back home could you do a house tour video? Thanks! Love your videos
Weston A. Price was a quack. Completely discredited in his own time for his lack of any scientific method to arrive at his conclusions.
He based nearly all of his conclusions on the condition of his subjects teeth. This is only one of many important indicators of general health.
He failed to consider dental hygiene practices in the various cultures and the effects of the food they ate. Indigenous peoples in California who ate acorns had especially bad teeth due to the acidic nature of acorns and the high quantity of sand and grit in the acorn meal from the processing methods. Weston A Price completely disregarded this in his studies.
chef echefs everyone has their own opinion, but I'm really glad you took the time to share yours! 🤣
More jars! We can never have too many jars! Thanks for this! As usual!
I've fermented before and know as they sit gases need released somehow in order to prevent explosion especially of they sit out of the refrigerator. Any burping needed with this?
I wondered the same thing but I noticed she is using plastic lids which are not air-tight and they may release enough to prevent gas build up in the jar.
Never done that... might give it a try..... Thanks!
Hello I’m just starting out on trying fermentation and I just did this recipe but I’m not sure about my garlic it’s day two and already has a blue tint to it ? I was wondering if you ran into issues like this.thanks very much for your videos
garlic naturally goes blue in acid, dont worry!
Were doing a lot of canning this year. This will really save us a lot of work. Thanks for the knowledge.
Would this work with cut up tomatoes?
I just finished fermenting cabbage , I made sauerkraut. Sooo good
I’ve always put fermented foods in the fridge after fermentation. How cold does a pantry or cold cellar have to be for them to keep?
Look up Sustainable Me. He has great RUclips videos on gardening etc but he just made an excellent one for pickling tomatoes. It’s still easy but he gives more content such as temp etc plus shows us one way to eat them. Yum. I think sometimes these you tubers want to push how “quickly” everything is in this society of instant gratification, that they cut corners and miss several important facts. I would rather get all the facts and take more time. Hope this helps 😊
Two weeks is a standard for fermenting vegetables at normal room temp. After that, a cold cellar (~60 degrees and under) will slow fermentation a great deal. The veggies will continue to ferment and be alive for around 6 months, at which point lactic acid has built up so much that the product is fully preserved (ph of around 4 or lower). It will be shelf stable as long as the container doesn't have any air in it.
i felt that squish from the tomato on my glasses almost hah. thank you for the informative video!
This was really great! Thank you. How long can they last for long term storage?
In the refrigerator, anywhere from 9-12 months. If you are lucky enough to have a
COLD root cellar...probably near the same.
@@joannathesinger770 can they not survive in heat? Kinda seems useless if you have to keep it in the fridge.
I watch your videos and see how GOD has greatly Blessed you your family and Us. GOD bless and Thank You so much for giving us such inspiration to use the gifts of GOD and Keep them in such marvellous condition for our health.
Can you do this with cherry or pear tomatoes?
Off course y not..... unleded petrol tomatoes can b usd as well
Lol
This is amazing, How simple...
Love it
Could you do this with cherry tomatoes also?
Cathie Galbraith I do them all the time completely addicted
Do the tomatoes have to he "cored"?
Wonderful, can't wait to get started😊