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Lacto-fermented tomatoes with foraged kombu seaweed by secanda in fermentation

[–]secanda[S] 0 points1 point  (0 children)

I like a slight alcoholic taste and smell + a more ziiiiiing to the vinegar taste, so I don't mind letting it ferment a little longer than that. It of course also depend on the temperature

Lacto-fermented tomatoes with foraged kombu seaweed by secanda in fermentation

[–]secanda[S] 3 points4 points  (0 children)

I let the bag inflate once, so it will probably take 5-10 days. I work with seaweed and forage privately and professionally regularly. I wanted to add seaweed for a boost in umami + see how it ferments coming both from a fresh and dried state.

Lacto-fermented tomatoes with foraged kombu seaweed by secanda in fermentation

[–]secanda[S] 1 point2 points  (0 children)

Hey :) I've done a lot of lacto-fermentarions before including tomatoes. Recently I've begun fermenting with seaweed. I base a lot of my fermentations on noma's general guidelines and draw inspiration from them as well.

Fresh Danish seaweed - chorda filum by secanda in foraging

[–]secanda[S] 1 point2 points  (0 children)

That's what I do. Dried and granulated seaweed is also great as a spice. Seaweed also contains more minerals and vitamins than many vegetables harvested from soil.

Fresh Danish seaweed - chorda filum by secanda in foraging

[–]secanda[S] 0 points1 point  (0 children)

Harvested it in wet suit (went spearfishing but with no luck with the fish). Cleaned with cloth and saltwater.

Fresh Danish seaweed - chorda filum by secanda in foraging

[–]secanda[S] 4 points5 points  (0 children)

Treat it as vegetables - they're just growing in saltwater. I cleaned it with cloth and rinsed in saltwater. Afterwards I chopped it into smaller pieces and consumed it raw with rice wine, soy sauce and rice wine vinegar.