u/monkeyloops-3000

When I was a teen, I tried marinated tomatoes made by my GF’s grandma. They had a really distinctive flavor that I’d never tasted before or after. She told me the secret was walnut leaves, added along with the usual herbs and spices.

I was too young and stupid to ask for the recipe. Sadly, grandma passed away, and I eventually broke up with my girlfriend, so the original recipe is lost.

Recently I tried making fermented tomatoes and cucumbers with walnut leaves, but I haven't managed to reproduce that flavor. Maybe I used too little, or they need to ferment with the leaves for longer, IDK...

There are lots of creative and experienced fermenters here, so I'm wondering: has anyone used fresh walnut leaves when fermenting vegetables? Any tips are welcome.

I started a few jars of watermelon rind at 2,5% salt. They stopped bubbling after 2-3 days. I'm guessing the rind has very little sugars in it, and LAB processed it quickly. If I add some white sugar, will it kick off and become more acidic?

In general, does adding white sugar benefit the lactic fermentation?

If anyone ever added white sugar to veg ferments, what's the "sweet spot" (% of sugar)? How much is too much?