Fermenting tomatoes.

What are fermented tomatoes? I have to google that. I know so little.

Ginny

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[QUOTE=Fiishergurl;585435]What are fermented tomatoes? I have to google that. I know so little.

Ginny

Sent from my SAMSUNG-SM-N910A using Tapatalk[/QUOTE]

Pickled veggies are made with vinegar and salt, plus other spices. Fermented are without vinegar. Natural bacterias are making them taste similar to pickled. Just like sour cream, buttermilk or other naturally made produce. At home people do not purchase special bacteria to make their own sour cream, factories probably do. I grew up eating fermented food. Lately people starting to rediscover old ways. It is healthy too.

Best hot souses are made by fermenting peppers. It smell so much better fermented than pickled.

Out of 40 regular tomatoes and 3 dwarf tomatoes - 4 regular are gone to diseases.

3 dwarfs contributed - 11.7 pounds
40 regular - 212.1 pounds

Season is not over yet, but it will not be as great as last year. 2 hot spells in July ( 5 and 8 consecutive days above 90 degrees) caused low fruit set. Not too many new tomatoes on the vines. I am still picking ripe fruits and there are many green once but so few new.

[QUOTE=efisakov;585439]Pickled veggies are made with vinegar and salt, plus other spices. Fermented are without vinegar. Natural bacterias are making them taste similar to pickled. Just like sour cream, buttermilk or other naturally made produce. At home people do not purchase special bacteria to make their own sour cream, factories probably do. I grew up eating fermented food. Lately people starting to rediscover old ways. It is healthy too.

Best hot souses are made by fermenting peppers. It smell so much better fermented than pickled.[/QUOTE]
Oh cool... like Kimchi I think. Very interesting. Will have to try it.

Ginny

[QUOTE=Fiishergurl;585451]Oh cool... like Kimchi I think. Very interesting. Will have to try it.

Ginny[/QUOTE]

Yes Kimchi is fermented. Not all fermented foods smell the same. Kimchi has heavy odor. Just making sure if some one does not like Kimchi and would assume that fermented foods all have the same smell, they do not.

Picked almost 6 pounds of German Johnson already. More to come. This one was picked semi green due to the lots of rain expecting.
It does look a bit weird, about a pound.

Oy!Oy!

Those GJ sure tastes great.

It is 91 degrees in Atlantic Highlands, NJ (where we go fishing). It is 90 in Pompano Beach, FL. Go figure.

Ooo, San Diego, CA is 69?????

Garden boy, thank you for the Spudakee seeds. It is most productive tomato for me this year. 24 pounds from a single plant. 41 tomatoes with average weight about 9 ounces. The biggest tomato was 22.2 ounces.

How are the tomatoes doing fermented?
Worth

We ate them all (that pot is 3 gal.). I started today the next one. We love fermented tomatoes and cucumbers. This year cucumbers are not to good.

I decided to experiment and have second (Fall) zucchini seeded directly on August 2. Cucumbers seeded directly on August 6. They are growing fine. Will we get to taste them, who knows.

You will taste them.

[QUOTE=Gerardo;589232]You will taste them.[/QUOTE]

Thank you, Gerardo. I hope so. It is an experiment. End of October is end of the season for tomatoes. Cucumbers are more fragile.