So, I've never fermented before. Today is the day. I canned Ruth Ann's (Zimmerman's Homestead) coleslaw a few days ago and today I'm canning Ms Lori's (Whippoorwill Hollar's) grandma's sauerkraut. Thanks so much !
It is important to pierce or split the tomatoes so that the brine can penetrate into the interior. Otherwise, you might have a bad ferment. could you do a follow up so that we know how they turned out because you didn’t pierce themthem?
It might as well look pretty 😀. Yes Ma'am, it looks pretty. Excellent video. Thank you so much for sharing with us. I learned a lot from your process. Now I want to find a recipe for cooking with fermented tomatoes. My first batch will look just like yours. Excellent job. More videos like this would be great.
So pretty, I have a jar of cherry tomatoes, in the fridge, i done the same thing, with late tomatoes, still really good! Its a great way to easily preserve , for long term, the way they done it before canning, Great Job! You look Beautiful too! Love you! Xoxoxo
This was one of the best videos I’ve come across explaining the process of fermenting, including the attention to detail on the lid and how it should be loose and the spillover. That is a cute tart! Thank you so much! I just did my first batch of cherry tomatoes and basil from my garden today! 🥰
I want to try this. It's so beautiful in the jar & fresh basil & garlic is going to make this a very tasty treat. I enjoyed learning something new. It was a real pleasure. ❣️
The tomatoes look wonderful, I’ve not tried to ferment them yet. But they are definitely on my to do list. Thank you very much Miss Vicki for the video. God Bless & Keep You San and Healthy.
Probably should've put hot water in to dissolve the salt. Generally they mix up a salt mix of a set ratio, then pour that in to KEEP salt consistent throughout, not more salty on the bottom. I generally pack then pour about 3/4 then tap it and spin it to get all the bubbles out. Or better still, pour it as you're adding the vegetables. Some people have a way of packing it at the end so that the vegetables jam under the lip where the jar narrows to the top. A common one is to use a bit of outer cabbage leaf in the top to keep everything down. I have a bunch of coffee mugs with the handles cut off with a tile cutting disc (angle grinder). Everyone suggests the ziploc bag trick but I see too many cases where it's not done right or done too close to the top with not enough water and it screws up one way or another. The chinese often get a small glass and compress their stuff and then the glass is held down by screwing the lid on. They've got this thing about pressing the hell out of their cabbage.
Love the basil it is my undergrowth in my garden with carrots under my plants. I harvest carrots in the fall when I remove the tomato plants. This is an awesome method new to me with tomatoes ptl....thankyou
Your lively presentation is wonderful. Thank you very much for explaining the matter in a practical way I hope this video of yours will play a big role in reducing food waste. The food can be stored for a long time and consumed. It will surely be healthy. I wish you long life and good health
This looks great - I can't wait to try it. Now I understand the need for so many crocks in the 'old days'. Kinda like (but better) our current plastic everythings. I sure wish there was organic produce available locally where I live. I can eat anything from my garden but my tomatoes have given up the ghost and I really want to try your recipe.
I just subscribed to your channel after seeing Miss Lori from Whippoorwill Holler watches you :) Thank you for this video, I will be doing this right away.
@@ReapingTheHarvest I hope you're right. I live in the far north so it's usually quite challenging to grow a large amount of tomatoes. Spring comes a few days earlier and fall a bit later almost every year these days, so maybe this year will be the one. We also planted a downright silly amount for the two of us this spring.
Vickie, I didn’t see you use the weights or baggie to weigh it down. When do I do that? And do I remove when fermenting complete? I also got some burpee type lids for on jars got fermenting with little hole in silicon that only opens when gas needs out. Only in quart size though. Has anyone tried them? I have not tried fermenting anything yet. But bought some supplies going forward. I do have half gallon jars but no plastic lids for them. Will metal cause a problem with the fermentation? Thanks for you channel. Just found it and subscribed today. 😊
Do you have a cellar or a basement to put these in? My basement is always around 60 degrees. It looks like you don't have much room to ferment all your vegetables. You can have a fruit cellar dug and then you'd have much more room and more time to let them ferment. (and forget about them fermenting).
I have found them through Azure Standard. You can buy half gallon or gallon jars. The lids are sold separately. There is a link for them in the description.
Newbie question. How do you consume them? Fermenting vegetables is not a tradition in my part of the world but im interested to learn because of the pro biotics.
Interesting. I've made sauerkraut, but never thought of doing this with tomatoes. Does it end up tasting vinegary or does it taste salty? I'm really curious about this.
The main reason for fermenting is preservation, second is nutrition, third is taste. And it tastes wonderful. She should have got thru instructions on yeast and mold but there are plenty of videos out there.
Thank you for the wonderful video! Thrilled to have come across your channel. I do have a question. If I left my quart of fermented tomatoes on the shelf ie., about 8 months, do I eventually have to remove the glass weight and tighten the jar? If not, won't the liquid eventually evaporate due to the lid not being tightened?
I used this video as a model for my own fermentation of whole tomatoes. In a two quart jar I added four tablespoons of fine sea salt. My brine appears to be cloudy from the salt and settles on the tomatoes and bottom of jar. Did I use too much salt based on your video?
After your tomatoes have fermented for 3-4 weeks and you put them in the fridge, can you close the lid ight OR do you still have to keep it loose for any potential gas creation? Thanks for the wonderful video!
@Bonnie K, chilling it down does slow the fermentation almost to a standstill but I’ve done this a few times and I feel a little bit more comfortable leaving the lid just a touch loose. I hope that helps
why have you put water in it? I make mine with just salt, garlic and basil, put the tomatoes in give it a good shake leave for a few days at room temp then transfer to fridge and use as needed.
Mine looked beautiful, bright and clear until today :( They have floating flakes, it looks like the kahm yeast, but how can I be sure? They don't smell off, the aroma is very fresh smelling, a little tangy, but there are a lot of those flakes on top, on the tomatoes, all through the brine. The brine also seems to have increased in volume.
Those flakes/scum are normal. I just skim them off. They are not harmful. And yes, it seems to increase in volume. I am thinking that is from the salt drawing out moisture.
@@VickiesCountryHome I rinsed them all off with cold water and put them into a new container with a 3% salt. They are very tasty. I do prefer the ones I missed poking. While they are soft, the poked ones are a little too mush for my preference. I will definitely make more if my tomatoes ripen, not many left in the garden. ;) oh and the garlic I added - yummmm ^_^
You forgot to mention the health benefits of fermenting vs canning .way better for people with sensitive stomachs having all those probiotics in the mix .
Salted fermented tomatos are the best. Hello from Russia!
So, I've never fermented before. Today is the day. I canned Ruth Ann's (Zimmerman's Homestead) coleslaw a few days ago and today I'm canning Ms Lori's (Whippoorwill Hollar's) grandma's sauerkraut. Thanks so much !
Thank yo so much; just bought tomatoes to do what I learned here
It is important to pierce or split the tomatoes so that the brine can penetrate into the interior. Otherwise, you might have a bad ferment. could you do a follow up so that we know how they turned out because you didn’t pierce themthem?
It might as well look pretty 😀. Yes Ma'am, it looks pretty. Excellent video. Thank you so much for sharing with us. I learned a lot from your process. Now I want to find a recipe for cooking with fermented tomatoes. My first batch will look just like yours. Excellent job. More videos like this would be great.
Made this today! I am so excited to try them when they are ready. These are simply beautiful.
Love fermenting! Did not know how easy it was . Fermented jalapeños recently.. so good! Have cherry tomatoes with thyme and garlic fermenting now!
Yummmmmm
Love fermenting. Going to do maters and basil today. Ginger and carrots are my favorite😊
Trying this tomorrow with end of season 🍅 😋
It IS beautiful 😊
Your tomato recipe is so nice 🍅
*Beautiful!*
So pretty, I have a jar of cherry tomatoes, in the fridge, i done the same thing, with late tomatoes, still really good!
Its a great way to easily preserve , for long term, the way they done it before canning, Great Job! You look Beautiful too! Love you! Xoxoxo
I am going to be putting up a video of fermenting hot peppers and cherry tomatoes. Brian is really excited about those. Xoxoxo
Love this. You are explaing so nice!!! I am going to prepair some tomato cherry this way😘
I can't wait to do this!
I can’t wait to try these.
This was one of the best videos I’ve come across explaining the process of fermenting, including the attention to detail on the lid and how it should be loose and the spillover. That is a cute tart! Thank you so much! I just did my first batch of cherry tomatoes and basil from my garden today! 🥰
What a fantastic video. I am going to try this with some of our tomatoes.
I want to try this. It's so beautiful in the jar & fresh basil & garlic is going to make this a very tasty treat. I enjoyed learning something new. It was a real pleasure. ❣️
So anxious to try this. Thanks so much!
I liked this recipe cause it's things I can make without extra special pots and pans etc.
Love this!! I’ve fermented them like this before. I ran a skewer through the tomatoes. So tasty!!😋
Hi! Do you think that the poking holes sped up the fermentation process?
The tomatoes look wonderful, I’ve not tried to ferment them yet. But they are definitely on my to do list. Thank you very much Miss Vicki for the video. God Bless & Keep You San and Healthy.
Chopsticks are a tool in my preservation kitchen it helps in a multitude of ways like moving pieces in tall jars and removing trapped air.
I’m going to save this and do it next year. It looks so pretty in the jar. Thank you so much for sharing. God bless y’all.
Beautiful too!
Thank you dear lady.
You are the sweetest ! God Bless you as well.
Just found this video, I have been looking for it. Thanks, you did a good job of showing how to do this. I'm making some today.
I hope you show us how they turned out!!
Probably should've put hot water in to dissolve the salt. Generally they mix up a salt mix of a set ratio, then pour that in to KEEP salt consistent throughout, not more salty on the bottom. I generally pack then pour about 3/4 then tap it and spin it to get all the bubbles out. Or better still, pour it as you're adding the vegetables. Some people have a way of packing it at the end so that the vegetables jam under the lip where the jar narrows to the top. A common one is to use a bit of outer cabbage leaf in the top to keep everything down. I have a bunch of coffee mugs with the handles cut off with a tile cutting disc (angle grinder). Everyone suggests the ziploc bag trick but I see too many cases where it's not done right or done too close to the top with not enough water and it screws up one way or another. The chinese often get a small glass and compress their stuff and then the glass is held down by screwing the lid on. They've got this thing about pressing the hell out of their cabbage.
Thank you Ms. Tomatoes look so delicious already to it loved your video
I so making this. I love fermenting
Love the basil it is my undergrowth in my garden with carrots under my plants. I harvest carrots in the fall when I remove the tomato plants.
This is an awesome method new to me with tomatoes ptl....thankyou
❤️ Your garden sounds beautiful ❤️
Looks so yummy!
Thank you. God bless 🙌
I am trying this today with the last of my tomatoes. So excited to taste these. Thank you!
Wonderful idea for something different! Thanks so much!
Sending Blessings!
Great video , gonna try this . Thank u so much for sharing 🙏🏼💗🌱
Will do this next year. Thanks for tips
Your lively presentation is wonderful. Thank you very much for explaining the matter in a practical way
I hope this video of yours will play a big role in reducing food waste. The food can be stored for a long time and consumed. It will surely be healthy. I wish you long life and good health
Love this!! ❤
Thank you for sharing!
Very interesting will give this a try with the last few tomatoes that have not ripened yet! Thx for sharing Ms Vickie Be sure to stay safe XOXO ~Tina
This looks great - I can't wait to try it. Now I understand the need for so many crocks in the 'old days'. Kinda like (but better) our current plastic everythings. I sure wish there was organic produce available locally where I live. I can eat anything from my garden but my tomatoes have given up the ghost and I really want to try your recipe.
Looks yummy
Thanks, going to give this a try. I have so many small salad tomatoes left in the garden, I wasn't sure what I was going to do with them. God bless.
I enjoyed your video. Gonna try this. Thanks
Thankyou so much.i will try this
I just subscribed to your channel after seeing Miss Lori from Whippoorwill Holler watches you :) Thank you for this video, I will be doing this right away.
Welcome!!
Thank you!
This was really good, thanks for sharing.
Thank you! Doing today!
❤️ I see the Lord in you. Thank you, I am making this to night ❤️❤️
I do too, Inge 💕 I noticed this right away. Her face radiates the pureness of Jesus. 💕
@@KM-Mink she is such a wonderful and sweet lady. ❤️❤️❤️ Take good care and God bless ❤️❤️❤️
My current goal in life is to one year grow enough tomatoes that I also have to struggle to find a use for them all.
Oh I'm sure you can achieve that goal! I always think I'm not going to get enough tomatoes but then end up with more than I can handle lol
@@ReapingTheHarvest I hope you're right. I live in the far north so it's usually quite challenging to grow a large amount of tomatoes. Spring comes a few days earlier and fall a bit later almost every year these days, so maybe this year will be the one. We also planted a downright silly amount for the two of us this spring.
Looks fantastic, will give it a go, thank you!😁👍
Love this idea and so simple, we love tomatoes, I'm thinking kosher might be out, I see it contains a anti caking ?
Vickie, I didn’t see you use the weights or baggie to weigh it down. When do I do that? And do I remove when fermenting complete? I also got some burpee type lids for on jars got fermenting with little hole in silicon that only opens when gas needs out. Only in quart size though. Has anyone tried them? I have not tried fermenting anything yet. But bought some supplies going forward. I do have half gallon jars but no plastic lids for them. Will metal cause a problem with the fermentation?
Thanks for you channel. Just found it and subscribed today. 😊
Do you have a cellar or a basement to put these in? My basement is always around 60 degrees. It looks like you don't have much room to ferment all your vegetables. You can have a fruit cellar dug and then you'd have much more room and more time to let them ferment. (and forget about them fermenting).
I don’t have a basement, but my extended pantry does a pretty good job of keeping an even temperature.
Great video! Have you ever made Italian style pasta sauce with fermented tomatoes?
Can or use canning salt or no
Great video! Can't wait to try this. Scouting for big jars now! 😁
I have found them through Azure Standard. You can buy half gallon or gallon jars. The lids are sold separately. There is a link for them in the description.
@@VickiesCountryHome Thanks much! 😊
You look like an angel.
Did you pierce the tomatoes before adding them to the brine?
Vickie I will like to know how to ferment red onions Colomba tank you
So do you not cut the tomatoes in half when you ferment them?
Is the water cold?
Yes, it is out of the tap. Just make sure you do not use chlorinated water.
"You need to let it breathe"....important
I'd like to try this. But, I have issues with too much tart. Does this come out really tart like the canned sauerkraut?
I actually think that the fermentation process mellows it, but that is just my opinion.
Newbie question. How do you consume them? Fermenting vegetables is not a tradition in my part of the world but im interested to learn because of the pro biotics.
Just eat them...do not cook them because it will lose the probiotic fermenting is so good.
Can you use distilled water
You could, but it isn’t necessary. I actually prefer our well water or spring water because of the minerals.
Interesting. I've made sauerkraut, but never thought of doing this with tomatoes. Does it end up tasting vinegary or does it taste salty? I'm really curious about this.
The main reason for fermenting is preservation, second is nutrition, third is taste. And it tastes wonderful. She should have got thru instructions on yeast and mold but there are plenty of videos out there.
Thank you for the wonderful video! Thrilled to have come across your channel. I do have a question. If I left my quart of fermented tomatoes on the shelf ie., about 8 months, do I eventually have to remove the glass weight and tighten the jar? If not, won't the liquid eventually evaporate due to the lid not being tightened?
Could you do this and Deseed them. I can’t have the seeds
I imagine you can, but I haven’t tried it.
3-4 weeks! Wow! Can
They be fermented for less?
Good things come to those who wait.
Did you eat the garlic?
Never had fermented tomatoes, are they salty?
Thank you for making this video 🙂 Could I use Lemon Basil instead of normal Basil?
I don’t see why not. I think that might be wonderful!
@@VickiesCountryHome it’s all I have growing in my garden so now I can make fermented tomatoes with home grown tomatoes, garlic and Lemon Basil 🙂
I used this video as a model for my own fermentation of whole tomatoes. In a two quart jar I added four tablespoons of fine sea salt. My brine appears to be cloudy from the salt and settles on the tomatoes and bottom of jar. Did I use too much salt based on your video?
After your tomatoes have fermented for 3-4 weeks and you put them in the fridge, can you close the lid ight OR do you still have to keep it loose for any potential gas creation?
Thanks for the wonderful video!
@Bonnie K, chilling it down does slow the fermentation almost to a standstill but I’ve done this a few times and I feel a little bit more comfortable leaving the lid just a touch loose. I hope that helps
Thanks for sharing. Suggestion: music volume either much lower than your voice or only at beginning.
why have you put water in it? I make mine with just salt, garlic and basil, put the tomatoes in give it a good shake leave for a few days at room temp then transfer to fridge and use as needed.
Did you put salt I missed that part ? I’m from
Ukraine and we use salt
Would it work with alot less salt?
Mine looked beautiful, bright and clear until today :( They have floating flakes, it looks like the kahm yeast, but how can I be sure? They don't smell off, the aroma is very fresh smelling, a little tangy, but there are a lot of those flakes on top, on the tomatoes, all through the brine. The brine also seems to have increased in volume.
Those flakes/scum are normal. I just skim them off. They are not harmful. And yes, it seems to increase in volume. I am thinking that is from the salt drawing out moisture.
@@VickiesCountryHome I rinsed them all off with cold water and put them into a new container with a 3% salt. They are very tasty. I do prefer the ones I missed poking. While they are soft, the poked ones are a little too mush for my preference. I will definitely make more if my tomatoes ripen, not many left in the garden. ;) oh and the garlic I added - yummmm ^_^
I known I'm gonna sound dum what does it fermented mean
You forgot to mention the health benefits of fermenting vs canning .way better for people with sensitive stomachs having all those probiotics in the mix .
Can you use store bought tomato!!
Yes
It would be really nice if you would also provide written instructions that people can print out. Otherwise I really can't use this.
What can you do with fermented tomatoes?
I keep hearing on TH-cam that if you do this, you might die if you don't do it right?What's wrong with this process.
Why didn't you take the skin off tomatoes?
Be ready for rapture...🤗🤗🤗
And great video thanks for the info one question how often you have to burp the jar open the jar