A delicious and healthy way of utilising green tomatoes at the end of summer.
Prep Time20 minutesmins
Total Time20 minutesmins
Course: Appetiser, Side Dish
Keyword: fermented,, gluten free,, gut healthy,, vegan,
Servings: 1large jar
Equipment
1 large jar, thoroughly washed and dried.
Ingredients
950gunripe green tomatoes
900mltepid water
25gMaldon salt or fine sea salt
1chillicut into thick slices
1small bunch basil
3clovesgarlicbruised
1tsppeppercorns
Instructions
Begin with washing the tomatoes. Cut the large ones into wedges, leave the small one whole.
Whisk the salt into the tepid water until it dissolves. Next, fill the jar with green tomatoes, chillis, basil, garlic and peppercorns.
Pour over the brine. Now it’s important that the tomatoes are submerged in the brine so either fill a small plastic bag with water, tie a knot and place it on the top to weigh down the tomatoes or I use a silicone stretchy lid, place it upside down in the neck of the jar and fill it with any remaining brine or fresh water. Fit the lid.
The brine will become cloudy and a light, white film may develop after a few days on the surface, this is perfectly normal.
Allow the tomatoes to ferment for 8-10 days in a cool dark place, such a s a larder. Once you are happy with the taste, store in the fridge. The tomatoes become marginally fizzy once they have been refrigerated. They will keep for up to 4 months.