Ukrainian fer­mented toma­toes

NZ Lifestyle Block - - Feature | Fermentation -

Use firm toma­toes for this recipe, and it is ok if they are still slightly green. Once they are fer­mented, they will be slightly fizzy in the mouth and in­cred­i­bly tasty. You can use them in sal­ads, with chicken dishes, or try slith­ers served with oys­ters in­stead of shal­lots and vine­gar. Tra­di­tion­ally, they are served with hearty, meaty casseroles.


35g fine sea salt 25g caster sugar ½ tbsp all­spice berries, bruised ½ tbsp black pep­per­corns 1 litre wa­ter 500g medium-sized flavour­ful toma­toes 1 tbsp dill 1 bay leaf 50g cel­ery sticks and leaves, chopped Method Mix the salt, sugar, all­spice and pep­per­corns into the mea­sured wa­ter in a saucepan and bring to the boil. Let the liq­uid cool down com­pletely and in­fuse. Place the toma­toes and the other flavour­ings in a ster­ilised 2.5 litre pre­serv­ing jar and pour over the cool in­fused brine. Seal the jar and leave in a warm place in your kitchen (at about 25°C) for 1 week un­til the toma­toes start fer­ment­ing. Trans­fer to the fridge or a cel­lar. They can be kept un­opened for a year.

Ukrainian toma­toes.

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