Find that TANG - ZIP - POW in your Tomato SAuce or Paste
Here at Edible Alchemy, we seem to have curious taste buds and are always happy to meet others with the same lust for new flavours, trying something different and maybe a bit out there compared to conventional food preservation.
When I (Alexis) and Natalie first met, it was actually during a tomato-canning workshop at our local university. Our fascination for flavours, food-waste-reduction, food experimentation with preservation techniques was always there. However with this particular technique of canning, we were constantly warned about botulism (one of the most dangerous food born illnesses that exists). We both thought ‘there must be another way’. The chances of botulism were not high if one follows the exact rules of canning…. Which as we both are very much free-style-foodies, we realized that risk was already too big.
With fermentation, there is no chance of botulism to occur as one creates a more acidic environment naturally through the lactic-acid fermentation process. Here I am pleased to have been presented by a fellow workshop participant a tangy, safe and probiotic way of preserving those surplus tomatoes into a thick, rich, and probiotics paste that lasts!
The tomato water that is surplus can also be used as soda-starters (or in your fancy bloody-marry cocktails), backslopping into new krauts, soups, sourdough-bread starters etc.
Here is how to get Started
You can technically start with as many tomatoes as you like as there are not any other ingredients you need to add in proper proportions. And salt is added at the end according to your taste.