Скачать или смотреть These are TOMATOES .. but THEY ARE Carbonated?!?!

🤯These Tomatoes are Carbonated?!?!🤯

The process of making carbonated tomatoes is based on the science of fermentation! I found these special lids (link in bio) that allow CO₂ to escape, creating a slight carbonation in the tomatoes. Here’s how it works:

Fermentation happens when good bacteria consume the natural sugars in fruits like tomatoes. Just like when we eat and… you know, go “doo-doo,” good bacteria produce a by-product too—carbon dioxide, or CO₂, which is the same gas in fizzy drinks. This CO₂ gives the tomatoes that unique, fizzy texture.

To keep out bad bacteria, which can ruin the flavor and make it unsafe, we use a fermentation lid that lets CO₂ escape but blocks oxygen. You’ll also want to “burp” the jar daily by briefly opening the lid. Trust me—I learned the hard way! My jar got stuck because I only used the pump to remove oxygen and didn’t open it.

This batch was fermented for two days, but three days will give an even stronger effect if you can wait!

Ingredients and Steps to Make Carbonated Tomatoes:
1. Prepare the Brine
Dissolve 1-2 teaspoons of non-iodized (kosher) salt in 2 cups of filtered or distilled water. Non-iodized salt is important because iodized salt can interfere with the fermentation process. And filtered/distilled water is a must because tap water has chlorine, which kills both good and bad bacteria.
2. Prepare the Tomatoes
• Rinse the tomatoes thoroughly to remove impurities that might encourage bad bacteria.
• Prick each tomato with a toothpick so the brine can seep inside easily.
3. Layer the Ingredients in the Jar
• Pack the jar with tomatoes, herbs, and seasonings of your choice. I used layers of basil, garlic, and dill between the tomatoes, thinking about flavors that pair well with tomatoes.
• Repeat until the jar is filled, leaving one inch of headspace at the top for expansion during fermentation.
4. Add the Brine
• Pour the brine over the tomatoes and herbs, covering them completely.
5. Seal and Ferment
• Use the special fermentation lid and pump out any oxygen in the jar. Repeat this every day at the same time.
• Also, “burp” the jar daily by briefly opening the lid before pumping out the oxygen to prevent it from getting stuck.
6. Store and Monitor
• Keep the jar in a dark, cool place (I put mine in the closet and just hoped for the best!). Ideally, a temperature between 70-80°F is best.
• Check daily for bubbles or cloudiness in the brine—that’s normal! But if you notice any off odors or visible mold, discard the batch and start over—bad bacteria isn’t safe to eat!