Fermented Tomatoes 🍅 A simple recipe for making your own lacto-fermented vegetables.
Lacto-Fermented Tomatoes
🫙🍅✨
INGREDIENTS:
• Untreated tomatoes
• Fine sea salt
• Herbs to taste; I used basil and chives
TOOLS:
• Knife and cutting board
• Clean glass jars
• @fermentiamo_it presses
DIRECTIONS:
• Start by chopping the tomatoes and weighing them, writing down the weight;
• Calculate 2% of the weight of the tomatoes by multiplying the weight by 0.02 (for example, 1200g * 0.02 = 24g of salt) and add that amount of salt to the tomatoes. Mix everything well and cover with a cloth. Let it sit for at least 15 minutes to allow the liquid to drain, ideally half an hour;
• Transfer them to a clean jar, adding herbs if desired. As you fill the jar, press the tomatoes down with a spoon and make sure the natural brine covers them thoroughly. Leave about a finger's breadth of space at the top of the jar and use a wick or weight to keep the vegetables submerged.
• Let the tomatoes ferment for up to 4-7 days, venting daily. Then refrigerate them and enjoy them as desired; they will keep well for at least 2 months. In summer, given the higher temperatures, fermentation will be faster, so the time needed to obtain fermented tomatoes is reduced. I recommend tasting them from day three, and if you consider their ripe flavor, I suggest moving the jars to the refrigerator. I found them ready by day four.
I thank @fermentiamo_it for sponsoring this video {adv} and I'm so happy with this new collaboration 🫧🫙🌱
They gave me the 10% discount code ALESSIA10. It's temporary, so if you want to start fermenting, I recommend checking out their website; it's full of useful tools!
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