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Here are the ingridients that are required to serve a tasty Fermented Tomatoes & Basil:
- You need 196 g of tomatoes and basil.
- Prepare 9.7 g of salt.
- You need of water.
Ready with the ingridients? Here are the instructions on producing Fermented Tomatoes & Basil:
- Remove tomato tops and wash with basil.
- Place glass jar on the scale and zero.
- Add tomatoes and basil to the jar (196g including roughly 10 basil leaves and the remaining weight tomatoes).
- Fill the jar with water and note the final weight (389g).
- Complete the following calculation final weight x 2.5% = ? (389 x 2.5% = 9.7g).
- Decant the water from the tomatoes and basil.
- The sum of the equation is the salt you need to add, stir this salt into the decanted water and then pour the mixture back in to the tomatoes and basil.
- Fill a plastic bag with a little water to act as a weight.
- Place plastic bag weight on jar and loosely top with a lid.
- Leave to ferment on side for 3-10 days, taste to determine when it is done and then place in the fridge ready to use when you need.
Because fermentation process of tomatoes is able to be long. But tomatoes with vinegar aren't fermented. They are pickled but they do not have any fermentation benefits. Fermenting tomatoes does several things; it preserves them so that they will last longer (in your fridge, once fermented), a way of saving those summer-y flavours for later. It 'pickles' them -they will taste briny and acidic, which balances out their natural sweetness.
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