Monday, 20 November 2017

Lacto fermented cherry tomato recipe

Dear Family & Friends

Lacto fermented food are good for your body.We need probiotic to keep our stomach/guts healthy with good bacteria to fight off the bad bacteria. Once in a while I make pickled veggie for this reason. It's delicious, healthy and very easy to make. You know by now that I'm not one that likes to stay in the confine of a kitchen cooking intricated food. I work very quick and likes no fuss cooking but at the same time I hold great responsibility in providing the best food for my family.

lacto fermenting some of our cherry tomatoes

We still have the last few cherry tomatoes in the garden even as autumn crispy air is already with us. It goes without saying that most of us have gone off with the idea of eating fresh summer garden tomatoes as salad. So, I gathered my tomatoes and decide that it's time to start making my lacto fermented tomatoes for the season.

  1. First, make the brine water:  2 tsp of sea salt to dissolve in 1 cup of water ratio. (non iodised salt as they have chemicals, and use distilled water - boiled water will do me).
  2. Fill a glass jar of ripe cherry tomatoes. Prick them with fork or knife -to absorb the brine. Along with the cherry tomatoes, you can add you choice herbs such as dill, celery, pepper corn,mustard seeds - whatever you fancy. I like mine simply with slices of garlic.
  3. Then, pour in the brine solution. If you have grape leaves, put one on top to keep tomatoes from floating. Grape leaves got tannin and this will also keep your veggie in brine crunchy. Otherwise, it's also ok without. Most important is to keep the tomato submerge in the brine. 
  4. Loosely cover with lid and let it sit in room temperature for 2-3 days to ferment. Some frothy bubbles will occur.
  5. Keep it for another week in the refrigerator to develop further taste. The longer you keep it, the stronger the taste. It will keep for 3 months in the fridge if you don't eat them all that quick, like we do;P
A way of preserving tomatoes - easy and healthy snack food

This lacto fermented tomato is typical Russian/Bulgaria way of preserving tomatoes for winter...after the tomatoes are eaten, the brine water is also drank for health benefit:) We're having our fermented tomatoes before winter arrives:( ,  as I only managed to make two bottles for this year...I'll do better next year:)

Yours

4 comments:

  1. This is interesting! I have not tried lacto fermented cherry tomato before.

    ReplyDelete
  2. Wonderful! Thanks Annie. My Hubby has included quite a few tomato plants in his vegie patch this year and I know we will have surplus... I will definitely try this easy way of preservation :D)

    ReplyDelete
  3. This comment has been removed by a blog administrator.

    ReplyDelete

Thank you for taking the time to comment. Although I do not have the time to reply to everyone of them on a constant basis, but, I do read every comment and appreciate it all.