My polish Mimi always had a batch of fermented green tomatoes going on her kitchen counter. Full of probiotics and bio available nutrition it’s a fast and easy thing to do while you wait for all those tomatoes to ripen in your garden.
FERMENTED GREEN TOMATOES AND HOT PEPPERS recipe from nourishedkitchen.com
Pickled the old-fashioned way, through fermentation, these Green Tomatoes and Hot Peppers are delightfully spicy, pleasantly sour and a charming treat for winter time.
Serves: about 1 gallon
- 2 quarts water
- ¼ cup unrefined sea salt
- 3 pounds green tomatoes
- 2 pounds hot peppers, such as jalapenos or serrano peppers
- 3 heads garlic
- Warm 2 quarts of water on the stove until it reaches about 100 F, whisk in the salt and allow it to dissolve in the warm water to create a brine Set the saltwater brine aside, and allow it to cool until it reaches room temperature.
- While the saltwater brine cools, take a sharp utility knife and quarter the green tomatoes. Place them into a 5 liter fermentation crock (this is the one I use). Next, add drop the hot peppers into the crock, trimming away the stems if they're hard or dried out. Peel the cloves from the heads of garlic, and drop them in the crock. Take a wooden spoon and gently stir the vegetables in the pot so that they're more uniformly dispersed in the crock. Pour the brine into the crock so that it covers the vegetables. If it doesn't, simply add more water until the vegetables are completely submerged. Weigh the pickles down with stoneware weights , place the lid on the crock and fill the well with water to create a seal.
- Allow the green tomatoes and hot peppers to ferment for 14 days, checking the well of the crock periodically to ensure it remains full of water and the seal remains intact. After 14 days, open the crock and taste the pickles. If you prefer a more pronounced sour flavor, continue to allow the vegetables to ferment, tasting them once a week until they achieve a level of sourness you prefer. Transfer the fermented green tomatoes to jars and store them in a cool, but not freezing, place such as a refrigerator, root cellar, exterior closet or garage. Fermented green tomato pickles will keep for at least 9 months and up to 1 year, that is if you don't eat them up sooner.
- Title: Fermented Green Tomatoes
- Posted by:
- Date: 1:06 PM