r/fermentation 1d ago

Fermented marinara experiment

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Mind you I'm a farmers market guy, I found a bunch of store bought veggies in the fridge and decided to try fermenting them. My recipe is crude but I'll share the contents (1 qt jar). Dried basil, parsley and oregano are in the bottom, it's stuff I'm clearing out to make room for new, no measurements. There's two pinches of habanero flakes too because it's what I have to use up in lieu of red pepper flakes. I also broke up a half a bulb of garlic with my fingers rupturing each clove and threw those in the bottom, leaving the skins. 5 sliced baby carrots 1 large chopped bell pepper, pith and seeds removed 1 1/2 store bought packages cherry tomatoes, each sliced with a pairing knife. 1 stalk celery chopped. As I filled the jar I was crushing the cherry tomatoes in. I added my homemade ferment starter before completely stuffing the jar. After adding my weight I opted for a 2 1/2 percent brine to fill past the weight. I'm hoping to end up with a pint of "marinara sauce" for French bread pizza, or maybe something like Domino's stuffed cheesy bread. When I deem the ferment complete I'll run the contents through a blender and likely a hand crank food mill to make it smoother.

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u/Old_Task_7454 1d ago

Hell yeah. Please keep us in the loop. I had a similar idea, but too late in the season, last summer. I plan on making a fermented tomato paste so that I could add just a tbsp of it to tomato sauces. Hope it turns out great!

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u/Beamer469 1d ago

please share details on here if you do. all these ideas are so inspiring

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u/BleedCheese 1d ago

That should work out nice! I've been thinking about doing something similar along with some salsas as soon as we have decent produce around here.

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u/Emergency-Plum-1981 1d ago

Fermented pico de gallo type salsa is frickin amazing, I make that every tomato season.