fizzy, sweet and a little sour: how to make fermented cherry tomatoes, fermented food so good for you
fermented food
I’m making a lot of fermented food these days.After finding out how beneficial they are, how could I miss this cooking project?
I’m fermenting everything, I mean everything I like. But I also encountered a few things I didn’t like. Coconut water kefir, which smelled too much like yeast, even if I added lavender. And fufu, made of green plantains: maybe I didn’t match it well, maybe I need to try it in a soup, like a saw somewhere… Any ideas/suggestions?
Finally, I found my way out through fermented food, with my beloved cherry tomatoes. And learned how to ferment tomatoes.
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