This Way of Preserving Tomatoes is AMAZING

In this video, I show you my fermented tomatoes recipe to preserve them and also improve the taste to make sauce or add to other recipes and cooking for inner health and goodness.

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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane - the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let's get into it! Cheers, Mark :)

[ismailniyaz]

That moment when you spread that tomato on the toast was honestly one of the most satisfying foodie moments ever.

[hervva]

important: do not use salt with iodine, fermentation goes often wrong (written from Poland - where we ferment all the cabbage and cucumbers we can find ;) )

[juandeagdz]

I really love your content
I started gardening 2 years ago when I was 16 because of you and I think it's the greatest way to pass time in a useful thing, thank u 🖤

[jeremygonzalez]

Hi, there are very old varieties that after centuries of growing have been grown just for this purpose, i live in Mallorca spain and there is a variety here which without any preservation or without refrigeration can be kept up to 2 years just been kept hung in a pantry or cool area, similar to onions or garlic, they are called “tomates de ramallet” can be bought online if anyone is interested.

[Bees]

My life became happier when I started growing my own food and introducing bees. I’ve even grown an amazing relationship with my neighbors. 😎❤️

[jonpeterson]

"If it smells rancid...my boys have just come home." I honestly thought a comparison between spoiled tomatoes and stinky teenage boys was coming! 😂

[russellgibbon]

Mark, it´s almost 3 weeks since I watched your video and made my own version, complete with airlock. Just tried one, spread on my own sourdough bread, just like yours. Superb. Your description is very accurate, it comes out like a tomato paste, with the flavour enhanced many times over. Thank you! This is a permanent addition to our diet.

[terryleebo]

I made fermented tomatoes for the first time a few years ago. I mixed them with pearl onions. I never thought about making a sauce. I ate them as a snack, it was great.

[celticfiddle]

I love it when someone makes a meal and then takes a bite and eats it, stops, grins, and then says "Oh wow!" It truly is one of the joys of life to eat delicious food. Thank you for your efforts to encourage us to grow our own.

[davidpiersimoni]

Mate, your presentation style is honestly sublime at this point. It’s just so easy and so relaxed. By being unscripted you end up sharing your experience of a given project in a way that gets the rest of us excited. Million subs right round the corner. Way to stick with it. Miss our time in AUS. Thanks for sharing yours with the rest of us.

[scottreece]

I just so happen to have done this myself for the first time a month ago, and let me tell you, it's amazing! It's like someone genetically combined tomato and basil. So good!

[dhamby]

You can use some of the liquid from an old batch of fermented food to supercharge the new batch so it doesn't take as long and cut down on some of the salt for those like me that are very sensitive to it. I like to keep a jar of fresh garlic fermenting just for supercharging and flavoring the next batch and flavoring for cooking.

[amandapugsley]

Just started fermenting my cherry tomatoes 2 days ago, as well as trialling separately fermented stalks of beetroot, the leaves (like s’kraut), and of cause the beets themselves. Got kimchi going and chillies sriracha, I might have gone ferment crazy.

[aidanngreenwolfe]

I’m going to try this right now! I’ve canned, frozen, and dehydrated as many tomatoes as I could this year. This is just what I was looking for.

[riffhurricane]

Just finishing my second jar of these. They really are good, I can recommend to everyone! My wife also throws in a chilli plus a bay leaf for a bit more tannin.

[cata]

We did this at Christmas time to preserve a lot that would of rotted otherwise, it was SO tasty 😋

[RakeshDebbarma]

I am from India and watching your video. I love tomatoes a lot.

[Jimmehify]

you can also ferment green tomatoes, they come out soo beefy and lush!

[seermoota]

It's so good to listen to your enthusiasm. You keep me gardening. The tomatoes and cucumbers and zucchini are coming along great. I watch everything you video.

[idahopotato]

I just use canning lids and leave the bands loose enough that the lid can lift a little when the pressure builds. Also you can give them a slight lift every day or so .When you want the ferment to stop toss them in the fridge.