Fermented Tomato Mustard Sauce with Basil
I know some chefs who avoid buying tomatoes when they are out of season. Unfortunately, this mindset only leaves you with a small percentage of the yea...
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Cooking tools:
- Mason jar
- Fermentation weight
- Kitchen scale
- Blender
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Refrigerator
Ingredients
- 4 large fresh basil leaves
- 10 g yellow mustard seeds
- 40 g black mustard seeds
- 200 g fresh tomato, cut into bite-sized chunks
- 4 raw garlic cloves, peeled
- 20 g fresh ginger, peeled
- 10 g fresh serrano pepper (1 serrano pepper)
- 300 g water
- 14 g Kosher salt
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