Clarified Low-Salt Lacto-Tomato Water🚩
Ingredients
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- 400 g Canned Tomatoes
- 8 g Non-Iodized Salt
- splash Lacto Tomato Starter
Instructions
Vacuum-seal tomatoes with salt and a few bits of fresh tomato or a splash of previous batch. Ferment 3–5 days. Strain through mesh, then a coffee filter.
2% salt by tomato weight. Result is pale, almost straw-colored.