For Amazake

  • 1 kilo cooked rice 200 g
  • 1 kilo rice koji 200 g
  • 2.5 kilo filtered water 500 ml

Mix well in a pot, then heat to 55°C and hold for 24 hours. Stir occasionally and keep the pot covered with a lid in between.

After 24 hours, strain any solids and cool the strained sweet amazake overnight.

For Amazake Brine:

Take 1.5 kilos of the strained amazake and dissolve 75 grams of flake salt into it, using gentle heat if needed.Then cool to 12°C. -> 750 ml, 30 gr. (10% des Tomatengewichtes) Off Keyes

For Tomatoes

Cut 750 grams of firm small green tomatoes in half. 295 g
Place them in a fermentation vessel, then put a layer of plastic wrap on the surface of tomatoes, then place weights. Then pour the brine over tomatoes until the weights begin to lift just a bit. Cover vessel tightly with lid, then put an airlock.
Let ferment for 7 days.
Afterwards, move the whole mixture to the fridge and eat as needed.
Or Binge!g

Notes

  • For best results, use firm, small green tomatoes to retain a crunchy texture.
  • The fermentation time may vary depending on the temperature of your environment. Check periodically
  • If you don’t have an airlock, use a large vacuum bag to ferment instead of vessel.
  • Once the tomatoes are fermented, they will keep in the fridge for up to 1 year.