Growing your own tomatoes means one thing is inevitable. By the end of summer, you’ll have a pile of unripe green fruit. This recipe uses lacto-fermentation, a natural process where friendly bacteria create tangy lactic acid.
If, like me, you’re not a chutney lover, why not try fermented green tomatoes instead?
What Are Fermented Green Tomatoes?
Fermented green tomatoes are unripe tomatoes preserved in a mildly salty brine. The flavour is pleasantly sour, slightly fizzy and gently salty.
They taste similar to traditional pickled green tomatoes. However, they aren’t preserved in vinegar.
Instead, natural fermentation makes them rich in probiotics, much like sauerkraut, kimchi and kefir.
What Equipment Do You Need to Ferment Tomatoes?
You don’t need to buy a fermentation crock, unless you plan to ferment lots of vegetables. Crocks are heavy and fairly large, so you need to ferment a sizeable amount.
Jars with fermentation seals
A jar with a fermentation seal is another option. These are a good choice for small batches of fermented vegetables, and they are relatively inexpensive.
Using a standard jar
I don’t own either of these, so I simply use a jar without a seal. It works well.
The only catch is that you need to “burp” the jar regularly. This lets the carbon dioxide that builds up escape.
How Long Do Fermented Green Tomatoes Take?
Once you’ve prepared the brine, the tomatoes take up to 10 days to ferment. The process couldn’t be simpler.
Start tasting from day 3. Everyone likes a different level of sourness.
Flavouring Your Fermented Green Tomatoes
This time I added garlic, basil and peppercorns. It’s surprising how much flavour the tomatoes absorb. They smell and taste amazing.
Other herbs work well too, such as dill, thyme and bay.
On day 8, the fermented green tomatoes were just right. The taste was tangy, the acidity was balanced, and I was ready to dig in. I served them with homemade crispbread and creamy goats cheese. The crunch, the sourness and the soft, tangy cheese work beautifully together.
Fermentation time will vary depending on the temperature in your kitchen. Warmer rooms speed things up, so start tasting early and stop when you’re happy.
If you’d like to consume more glut friendly bacteria then you could try this recipe for Water Kefir.
Fermented Green Tomatoes
Equipment
- 1 large jar, thoroughly washed and dried.
Ingredients
- 950 g unripe green tomatoes
- 900 ml tepid water
- 25 g Maldon salt or fine sea salt
- 1 chilli cut into thick slices
- 1 small bunch basil
- 3 cloves garlic bruised
- 1 tsp peppercorns
Instructions
- Start by washing the tomatoes. Cut any large ones into wedges and leave the small ones whole, then sterilise your jar.
- Make a brine of just over 2.5 percent by whisking the salt into tepid water until it dissolves completely. Pack the jar with the green tomatoes, tucking in chillies, basil, garlic and peppercorns as you go.
- Pour the brine over the top. It’s important that everything stays submerged, so you’ll need to weigh the tomatoes down. You can fill a small plastic bag with water, knot it and rest it on top. I prefer a stretchy silicone lid, placed upside down in the neck of the jar and filled with any leftover brine or fresh water. Then fit the jar lid.
- Over the first few days the brine will turn cloudy, which is perfectly normal. A thin, flat white film may also form on the surface. This is harmless kahm yeast, and you can simply skim it off with a clean spoon. If you see anything fuzzy, or blue, green, black or pink, or it smells unpleasant, discard the batch.
- Leave the tomatoes to ferment in a cool, dark place, such as a larder, for 8 to 10 days. Taste them along the way, and once they’re tangy enough for you, move them to the fridge. Chilling gives them a lovely, gentle fizz. They’ll keep for up to 4 months.
Apple & Cobnut Frangipane Tart
Very easy, just a faff cutting up all my little green tomatoes. I have just made my second batch as I am loving it with cheese and crackers. Thank you so much for sharing the recipe.
really pleased you found this recipe easy. It’s a great way to eat green tomatoes :))