Ukrainian fermented tomatoes
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.