Fermented Green Tomatoes Recipe
Here is a delicious and healthy way of utilising our 'End of Season' green tomatoes. This recipe is a little unusual, but I really encourage you to give it a...
Here is a delicious and healthy way of utilising our 'End of Season' green tomatoes.
This recipe is a little unusual, but I really encourage you to give it a try, maybe to experience something new or maybe just to give you a healthy boost to your gut flora.
Equipment:
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1 large "3L Kilner-type" jar, thoroughly washed and dried
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(Can be placed in the Dishwasher above 50 °C)
Ingredients:
- 950 g unripe green tomatoes
- 900 ml luke-warm water
- 25 g smoked sea salt flakes
- 1 red chilli (Fruity rather than spicy) cut into thick slices
- 1 small bunch greek basil (remove the leaves)
- 2 cloves garlic bruised
- 1 tsp coriander seeds
- 1 tsp peppercorns
Method:
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Begin by washing your green tomatoes. Cut any large ones into wedges, leaving any cherry-sized ones whole.
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Stir the salt into the luke-warm water until it dissolves. Next, fill the jar with green tomatoes, chillis, basil leaves, crushed garlic cloves, coriander seeds and peppercorns.
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Pour over the brine. Do remember to fully cover the tomatoes to ensure they are completely submerged in the brine. You can fill a small plastic bag with water, tie a knot and place it on the top to weigh down the tomatoes, to ensure they don't pop back up above the surface. Fit the lid.
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The brine will become cloudy and a light-white film may develop after a few days on the surface, this is perfectly normal.
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Allow the tomatoes to ferment for 8-10 days in a cool dark place, such as a kitchen cupboard. Once you are happy with the taste, store in the fridge. (An extra day or so will add more "zinginess." The tomatoes do become marginally fizzy once they have been refrigerated. This is completely normal and actually the bacteria that causes that fizziness is the healthy kind that boosts your gut flora. They will keep for up to 4 months. If you find yourself at a loss as to how to serve them, consider them an "ingredient" or "accompaniment" rather than a main feature in a dish. You can also try replacing them in recipes that ask for tinned tomatoes or tomato concentrate pureé, to really add an extra "umami" depth to your dishes.
