Hi,
So a Joshua Weissman video convinced me to try fermenting tomatoes..
He really goes on about how umami the taste of the juice is, mine is however not at all. Really sour and tomato-y. You would never put this on toast or shrimp like he does.
Is he making things look better then they are to score some likes for visibility, or am I doing something wrong ?
I fermented in a vacuum bag, 2% salt, 5 days. First 2 of witch I left the bag in a to cold room. (10°C - 50°F), after that 3 days in 18°C - 65°F room
The bag was pretty inflated, although not as much as in the video.
If I roasted the tomatoes first, then tried fermenting would that still work, or would it kill all the bacteria and no ?