Fermenting Tomatoes: Delicious Variants For The Glass

Fermenting tomatoes – with herbs and spices

Fermented tomatoes are healthy and serve as a tasty snack and as a special addition to salads or sauces.

• When fermenting, natural microorganisms such as yeast, good bacteria, or mold are added to food. Due to the airtight storage, the microorganisms multiply, and carbohydrates are converted into lactic acid. This creates an acidic environment in which harmful germs cannot thrive.
• Fermenting not only preserves tomatoes, but also changes the texture, taste, and nutritional value of the food. Fermented tomatoes are not only particularly tasty, but they are also more digestible for sensitive stomachs.
• For a jar of fermented tomatoes, you will need: 1 liter of water (preferably boiled and cooled), 30 grams of salt, 500 grams of cherry tomatoes, a sprig of fresh rosemary, a sprig of fresh thyme, two to three cloves of garlic, basil leaves, outer leaves of a cabbage (white cabbage, pointed cabbage or savoy cabbage)
• The first step is to make the brine. To do this, add the salt to the boiled water and dissolve it in it.
• Wash the tomatoes and place them whole in the jar. Add the spices and garlic cloves.
• Now pour the brine over the tomatoes until they are completely covered. Since tomatoes tend to rise in liquid, place a large cabbage leaf evenly on top. This pushes the tomatoes back into the brine. The cabbage leaf does not have to be completely covered with brine.
• Seal the jar and let it ferment at room temperature for five days. You can then eat the tomatoes or store them in the refrigerator for several months.
• When you open the fermented tomatoes, there may be some hissing or bubbling. It does not matter. On the contrary: it is a good sign that the fermentation has progressed well.

Spicy fermented tomatoes

Do you like it spicy? Then you will love this recipe for fermented tomatoes.

• For a 475 milliliter glass, you need: a handful of tomatoes, one to two teaspoons of salt, three cloves of garlic, two sprigs of dill, some chili, and water if necessary
• Cut the tomatoes into small pieces and peel the garlic. Place the tomato pieces, garlic cloves, and salt in the sealable jar.
• Tip: If you want some sort of tomato salsa, gently mash the contents of the jar with a wooden mallet. In this case, the juice from the tomatoes will be enough for fermentation. If you want to keep the tomato pieces, add enough water to cover everything.
• Finally, add dill and chili. Close the jar tightly and leave it in a cool place (cellar or refrigerator) for four to five days. Important: The longer you let the tomatoes ferment, the more intense the taste and heat will be.