Robin Jeffers
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- Feb 5, 2019
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Followed instructions in NOMA Guide to Fermentation for fermenting tomatoes. Used a batch of chopped tomatoes from the fall harvest that I'd stored in the freezer, then thawed. After a week of the tomatoes sitting in a jar on the counter, I put them in the fridge and forgot about them. 6 weeks later I've got my first ever SCOBY sitting on top of the tomatoes. Everything I read about SCOBYs suggests to me that tomatoes are too acidic. Any thoughts/advice on next steps? I'd not planned on doing kombucha (but may have to) and am sort of concerned that I've arrived at some weird unknown SCOBY.