Green Tomato Ferment

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

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