Lacto-Fermented Tomato Juice
A juicer makes quick work of processing tomatoes during the busy growing season. Pour the juice into freezer-safe bags, seal and lay them in a baking dish. The baking dish will contain any possible leaks and the bags will freeze flat providing more efficient storage space in your freezer. Heat kills the bacteria necessary to create the probiotics found in fermented foods but the bacteria will survive the freezing process. Add some ground red pepper to the jar if you like a little spice in your life!
For each quart jar of tomato juice:
2 teaspoons finely ground pink Himalayan sea salt
1/8 to 1/4 teaspoon ground black pepper
Optional: 1/8 cup whey (See Making Whey To Use As A Starter Culture in 'recipes')
Place tomato juice, salt, pepper and whey if desired into a quart jar and stir. Put lid on jar and allow juice to ferment at room temperature for 2 to 3 days stirring once or twice a day. Store juice in refrigerator after fermentation has been completed.
