I've been trying this old French recipe all summer for fermented tomatoes in various forms (paste balls covered in herbed olive oil, regular thick paste covered in oil, regular sauce with a twist). But the byproduct nobody mentions is the fantastic water that releases from the fermenting tomatoes. I've been putting it in the fridge and sipping bit by bit.

The best part is that everyone at the Farmer's Market gives away their mushy tomatoes. I easily get 10 pounds or so a week of great organic heirlooms -- the farmers are happy for me to take the uglies off their hands!

Has anyone tried fermenting tomato recipes - any to share?

Anyone experienced this wowee-zowee juice?

I was thinking it might handle my water kefir grains -- any idea how I could do that? (I've adding nothing, not even salt to the juice ferment.
Not sure how sugar might factor in.)