Go Back

Fermented Green Tomatoes

A delicious and healthy way of utilising green tomatoes at the end of summer.
Prep Time20 minutes
Total Time20 minutes
Course: Appetiser, Side Dish
Keyword: fermented,, gluten free,, gut healthy,, vegan,
Servings: 1 large jar

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

  • 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.