Print

Lacto-fermented tomatoes

Scale

Ingredients

1 L glass jar

Ingredients

4 medium-sized tomatoes

2 dl chopped fresh coriander

2 dl chopped parsley

1 dl chopped dill

3 garlic cloves

1 teaspoon salt for the brine: 25 g (1 tbsp) salt without iodine per liter of water

Instructions

Cut a cross on top of the tomatoes with a sharp knife. The cross should be deep enough to press in the filling without cutting through the tomatoes.

Mix the filling in a bowl: coriander, parsley and dill. Chop or press the garlic. Mix the herbs with garlic and salt.

Fill the tomatoes with the herb mixture. Put them in a jar.

Salt brine

Dissolve salt in lukewarm water. Pour the brine over the tomatoes until the edges. Put the top on. Keep in room temperature for four days, then move to the refrigerator or another cool place.

The tomatoes are good to eat even after the first fermentation at room temperature. They become lightly salted and fizzy. After another five days in the refrigerator, the taste will mature even more.

Notes

TIP!

Extra! You can add some whole cherry tomatoes to fill the space in the jar. I call them tomato bombs – they explode like a taste bomb in the mouth.

Food Pharmacy
Overview

We use cookies to be able to offer you the best possible user experience on foodpharmacyco.com. The cookies are stored in your browser and are used for functions such as recognizing you when you return to the site and helping our team understand which functions and content types are most interesting to you and all other users.