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These are fermented tomatoes — tangy, savory, and ridiculously good.
One of my all-time favorite ferments, inspired by traditional methods.

I use firm, underripe tomatoes so they hold their shape while soaking up a probiotic-rich brine. I drink the brine during fasting, use it in soups and sauces, and the tomatoes themselves are pure umami bombs.

🧠 Want the recipe + fermentation safety instructions?
📖 Grab my Fermentation Guide here:
👉 https://dishbydavid.gumroad.com/l/fermentation

#fermentedtomatoes #fermentation #guthealth #dishbydavid #probioticrecipes #realfood

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Tools used in this video:
Cutting Board – https://amzn.to/4e2ivOi
Salt Jar – https://amzn.to/3MHEkX7
OXO Spatula – https://amzn.to/47s0J4y
OXO Tongs https://amzn.to/3ZEtKIr
OXO Grinder – https://amzn.to/3XFdCEY
Beef Bouillon – https://amzn.to/3TrlDL4
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(links are affiliate links, so I get paid when you use them, with no extra cost to you.)
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20 Comments

  1. You have to start with good tomatoes.. grocery store tomatoes are poor quality grown for quantity not quality .. that's why they taste like nothing all the nutrients have been bred out of them .. nutrients give food its flavor

  2. It's not fermented, it's in marinade. It's a different way to make food, but less healthy.
    In order to ferment you just need salt and water.

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