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[Nicolás Echeverría]

Mmm is god but i preferer miso

[lobslover]

That sounds really good, Nico. I hadn’t thought about fermenting tomato with koji, but now I want to try it. The alcohol-like smell would probably throw me off at first 😅 Have you compared it with tomato fermented only with salt? I’d love to know how much the koji changes the umami and acidity.

[Nicolás Echeverría]

You can ferment the tomato and koji, similar to shio koji

[Nicolás Echeverría]

When you ferment the tomato the compunds gives off a smell of alcohol but you try it

[Nicolás Echeverría]

2-3% of salt and tomato