(I have only made this recipe for home use so far)
Ingredients:
5kg ripe tomatoes
1tbsp salt
Equipment:
clean tea towel
Large bowl
Moulinor or sieve and a wooden spoon
cheese cloth
Fermented Tomato Paste
Two ways to ferment your courgette / zucchini / summer squash
Courgette (zucchini) is incredibly rewarding to grow and can be delicious when lacto-fermented. Use medium-sized fruits and remove the developing seed cavity in the middle, otherwise, the fermentation can become mushy. Lacto-fermented squash is best consumed within a few months and generally doesn’t keep as well as sauerkraut or kimchi made from cabbage. I prefer the Zuboda variety as the skin stays tender, but most varieties will work.
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