JELENA’S GREEN TOMATO FERMENT
Ingredients: Green Tomatoes, Herbs, Garlic, (chillies optional) Salt, Water
Sterilise your jars
Make a 3% Brine – that’s 30g of salt dissolved in a litre of water.
Gather a selection of herbs.
Chop these roughly
Could also include minced garlic, chillies/ horseradish / wasabi and celery stalks
Slice your green tomatoes three quarters of the way down like a Terry’s chocolate orange or a fortune cookie.
Create little pockets and stuff them with the herbs & garlic . If you like include chillies too.
Stuff any remaining herbs / chillies / garlic in the side of the jar.
Pour the Brine over.
Make sure everything is covered – squeeze down any herbs sticking out.
Tighten the lid.
Leave at cool room temperature – about 16C
Burp (releasing carbon dioxide) once a day for a week by opening and then rapidly closing the and it will be ready.
Keep in the fridge for months on end – or in a cool cellar (at about 6C.)
This is very good in a Bloody Mary – whizzed up! And Great with meats or anything fatty
WATCH JELENA BELGRAVE IN ACTION MAKING HER GREEN TOMATO FERMENTS HERE
FOR MORE INFO ON JELENA’S WORK GO TO on Instagram @potsandfoodtoshare
