Fermenting is such an awesome food preservation method. I’ve been doing sauerkraut and Roma and San Marzano tomatoes a bit. The tomatoes I just put in a blender when they are done and for both I just pressure can them in quart jars for shelf life. Fermented tomatoes are awesome but salty as hell.
Discussion
It sure is, I'm just starting to really get into it. So many different things you can do, from cultures all over the world.