This is the second time I’m bringing fermented strawberries and tomatoes together (here the first). They are good mates already. This tomato carpaccio was inspired by a recipe from an Ottolenghi cookbook. When cooked, the fermented strawberries become more gentle which gives strawberries a whole other direction.
How to Ferment Strawberries
Fermentation Time 7 days
Slice the strawberries thinly. Put a clean bowl on a scale and push the tare button. Place the strawberries into the jar.
Calculate 2% of that weight and add that much salt to the strawberries. Combine well with a spoon.
Put the salted strawberries into a mason jar. Put a weight on top that submerges the strawberries fully in their own juice (it might take a little for it to come out). Close the lid without screwing it completely tight. Let sit for at least a week at room temperature to get the characteristic flavour of lacto-fermentation. From then on, you can open it, take what you need and close the lid again (not tight).
- 2 big tomatoes thinly sliced
- ½ or 1,5 inch or cm ginger finely chopped
- ¾ layer red onion finely chopped
- 1 tbsp fermented stawberry chopped
- 1 tbsp homemade cranberry vinegar
- 2 tbsp strawberry greens chopped
- 2 tbsp olive oil
- top with a little celery greens or cilantro sliced
- Place the tomato slices on a wide plate.
- Fry the onions for two minutes, then turn down the heat and add the rest of the ingredients except for the celery greens/cilantro. Adjust salt, stir and turn off after half a minute.
- Sprinkle the tomatoes with salt, add the ginger sauce and a little more cranberry vinegar.