Brianschef
Senior Cook
- Joined
- Nov 24, 2003
- Messages
- 142
Fermented Cherry Tomatoes
Makes: 2 1/2 pints
Use 2 pounds cherry tomatoes, and prick in several places with a wooden skewer. Arrange in a 1-quart widemouthed sterilized jar with 3-4 fresh chilis, slit, 8 garlic cloves, 6-8 celery leaves and 1 tablespoon balckpeppercorns. Cover with water, and then drain into a large bowl or pan.
To the drained water add, 2 tablespoons of salt for every 17 fluid ounces of water, and 2 tablespoons of cider vinegar, stirring until dissolved.
Place the tomatoes with other ingredients back into the jar and cover completely with the brine, then weight it down. Cover with a clean cloth and leave in a warm, well ventilated place to ferment for 1-2 weeks. When fermentation starts, the brine will turn cloudy.
When the liquid starts to clear, indicating that fermentation is over(I add fresh dill at this point), seal the jar tightly and store.
Makes: 2 1/2 pints
Use 2 pounds cherry tomatoes, and prick in several places with a wooden skewer. Arrange in a 1-quart widemouthed sterilized jar with 3-4 fresh chilis, slit, 8 garlic cloves, 6-8 celery leaves and 1 tablespoon balckpeppercorns. Cover with water, and then drain into a large bowl or pan.
To the drained water add, 2 tablespoons of salt for every 17 fluid ounces of water, and 2 tablespoons of cider vinegar, stirring until dissolved.
Place the tomatoes with other ingredients back into the jar and cover completely with the brine, then weight it down. Cover with a clean cloth and leave in a warm, well ventilated place to ferment for 1-2 weeks. When fermentation starts, the brine will turn cloudy.
When the liquid starts to clear, indicating that fermentation is over(I add fresh dill at this point), seal the jar tightly and store.
