Tomato Carpaccio with Fermented Strawberry

Tomato Carpaccio strawberry fermented

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

  1. Weigh

    Slice the strawberries thinly. Put a clean bowl on a scale and push the tare button. Place the strawberries into the jar.

  2. Add Salt

    Calculate 2% of that weight and add that much salt to the strawberries. Combine well with a spoon.

  3. Ferment

    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).

Tomato Carpaccio fermented strawberry
Tomato Carpaccio strawberry fermented

Tomato Carpaccio

This recipe is exactly what homemade food needs to be today: Super simple and very delicious! Tomatoes paired with fermented strawberries, ginger and red onion.
Prep Time7 minutes
Cook Time3 minutes
Total Time10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: fermented foods, vegan, whole food plant based
Servings: 2
Calories: 51kcal


  • 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.

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