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fermenting tomato-stuff  RSS feed

 
Tobias Ber
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Location: Northern Germany (Zone 8a)
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hey... i m just trying this recipe for fermented ketchup:

http://www.foodrenegade.com/homemade-lactofermented-ketchup-recipe/

i used raw cane sugar, sauerkraut-brine and indian spices (curry, cinnamon and 5-spice-blend).

i ll see how that works out.

what would be nice... prepare a relish from chopped cucumbers, garlic, onions, tomatoe etc. ferment that. and use that as base for the ketchup.


has anoby experience with this? do you have other recipes for fermented tomatos?


thank you
tobias


 
Judith Browning
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Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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Nourishing Traditions by sally fallon has at least a couple recipes for tomato ferments. I've tried the salsa and we loved it. She called for whey along with salt in her fruit ferments (including tomatoes). That worked great for me. I could post the recipe here in awhile if you want.

The ketchup sounds wonderful.
 
Tobias Ber
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hey judith...

thank you. please post that recipe.

i wonder for how long you could preserve tomatos by fermenting without refridgeration. or maybe in a root cellar.


ketchups and salsas could be very good to get children to eat more fermented foods. or as an addition in salads or green-smoothies
 
Judith Browning
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Location: Arkansas Ozarks zone 7 alluvial,black,deep loam/clay with few rocks, wonderful creek bottom!
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bike chicken fungi trees urban woodworking
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fermented Salsa
makes one quart

4 medium tomatoes, peeled, seeded and diced
2 small onions, finely chopped
3/4 cup chopped chile pepper, hot or mild
6-8 cloves garlic, peeled and finely chopped
1 bunch cilantro, chopped
1 teaspoon dried oregano
juice of 2 lemons
1 tablespoon sea salt
4 tablespoons whey (if not available use an additional tablespoon salt)
1/4 cup filtered water

mix all ingredients and place in a quart sized, wide mouth mason jar.
Press down lightly with a wooden pounder or a meat hammer, adding more water if necessary to cover the vegetables.
The top of the vegetables should be at least 1 inch below the top of the jar.
Cover tightly and keep at room temperature for about 2 days before transferring to cold storage.

Her ferments call for tightening the lid very tight and only opening after two to three days (depending on the vegetable being fermented).
I've had very good luck with this method but if you aren't comfortable with it (I admit I've wondered about exploding jars if I leave it too long) try with a weighted cover or air lock.

My husband remembers the time I left too long and had him take the jars out on the porch and carefully open...the lids were bulging badly...still edible though....just be forewarned and better yet read about her method of fermenting in widemouth quart jars on line. There must be a web page somewhere
 
Tobias Ber
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Location: Northern Germany (Zone 8a)
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hey judith,

thank you for the recipe. i d like to try it soon.

the recipe i posted tastes very well. i should add some cloves next time. and maybe a bit sugar or honey after fermenting
adding some fresh herbs will be worth a try.

maybe some veggie oil would help to even improve the taste

i wonder how they ve made a thick ketchup. i mean like before we got used to buying ketchup with vinegar in bottles.

by boiling tomatos, sqeezing them through a sieve and boiling it until the water evaporates to form a thick paste?
by drying and grinding up some tomatos and mix that in?
 
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