🗁Added 10 photos to album Homemade food.
I packed a tall jar with hot lemon chillis and yellow cherry tomatoes at the beginning of the month, and fermented them in brine along with coriander seeds and bay leaves. I tested a tomato every week until they were suitably fizzy, and today I blended them, and added a bit of lemon juice.
I decided not to pasteurise them, so the jars need to be stored in the fridge, but will keep all of the exciting bacteria from the fermentation. Hopefully the lemon juice and fridge will stop them from fermenting more.
I had to scoop kahm yeast off the top every few days after the first couple of weeks; I hope they don't go yeasty again in the jars.
