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Old January 18, 2019   #42
zipcode
Tomatovillian™
 
Join Date: Jun 2010
Location: Romania/Germany , z 4-6
Posts: 1,582
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Surprised there is no fermented pickle recipe here. It's the default use for green tomatoes at the end of the season in all eastern Europe and probably more to the east as well.

1. Take green tomatoes and add them to your jar (preferably a fermentation crock). Now the tricky part here is that for best taste and texture, it's best to use tomatoes that are just blushing. Too ripe and they might get mushy.
The greener they are the bitterer they become (like when seeds are not well developed yet). Also the texture might be like a hard sponge for some, which is not great imo.
2. Add boiled water (boiled but cooled after) with salt (no additives in salt preferably). We use 5% salt in water.
3. Add whole cloves of garlic, a decent amount, maybe a hot pepper.
4. Some old dill plants with seeds added on top to cover the tomatoes.

Let it ferment at room temperature for a week or two, can be moved to a colder place after that.

Keeps better then cucumbers, because they're also more sour (more sugar in tomatoes I guess). Can keep 3-4 years if undisturbed easily.
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