Uncooked tomato, old recipe

Friends told me about this method. It's not on the internet.

They used to live in a place where tomatoes did not grow. Once a year they brought them tomatoes in boxes. People bought several boxes. And there was no electricity or gas, they cooked on kerosene stoves. And what to do with tomatoes?

They ground them and put them in bowls to ferment. Friends then were children. Remember this:

• Fermentation stopped pretty quickly
• After that, the tomato was poured into jars and placed in the cellar.

Uncooked tomato - a pioneer of the XXI century

Already at an advanced age, about 15 years ago, they tried to make such a paste themselves from tomatoes twisted in a meat grinder. With spices.

The idea was that what the tomato is not a berry, they make wine from it. Only instead of wine yeast, natural fermentation is better, like in sauerkraut and pickles.

Another difference is that water and sugar are added to wine, and tomato does not need strength (it would be from sugar fermentation). So no sugar was added.

The friends' hat quickly (in three days) got up, they stirred, then the hat sank. The mass was poured into three-liter cans and placed in a cool, dark place. A month later, they poured it into small jars and began to eat it slowly, like ordinary tomato paste. They liked it. The taste is specific.

Uncooked tomato is my experience

I didn’t risk the tomato basins, I took half a liter of freshly twisted juice for the experiment. For comparison, I put half a liter of the same juice in the refrigerator for consumption.

I will show you how the fermentation took place, how the taste changed. And in a month I will add in the comments about the taste, and if any mold has happened.

October 3 - day one

• Put the chopped tomatoes in a jar for fermentation in a cabinet, about ½ jar, covered with a lid, not tightly

• Can washed with soda
• The taste is bland, sweetish, sourness is not felt at all - good tomato juice without salt

October 4 - day two

• The tomato mass stratified in the cabinet, and did not change in the refrigerator.

• What was wandering prevented, a light foam appeared. The taste is slightly fermented, I liked it. Apparently, the process is going well.

• Soon after mixing, again a similar stratification, prevented a couple of times a day.

October 5 - day three

• A precipitate appeared

• The same light fermentation smell
• Acid appeared in the taste

October 6 - day four

More sediment, did not mix

October 7 - day five

In the evening, the film on the surface:

The smell is pleasant, the taste is light fermentation, almost two days without stirring. I think this is wrong, you need to mix it so that there is free gas exchange.

Stirred

October 8 in the morning - day six

White bloom, prevented (bubbles went, as always), covered with a lid, put in the refrigerator for a month.

Total: 5 days of quiet fermentation with stirring at room temperature.

New life of tomato in the refrigerator

Since October 9, a tomato has been in the refrigerator, does not exfoliate, there is no white film on the surface. I don't open it anymore, I don't check the taste, so it's clear, it's still the same. And for quiet fermentation, peace and darkness are needed.

Maybe someone has done or tried something like this already? Share your impressions.

And I've been waiting for a month.

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