Brined, salted-fermented, pickled vegetables - the integral element of a winter feast. Fermented tomatoes can be great snack or addition to any garnish or a meat dish. It is possible to make similar food in several ways.
Classical recipe
For preparation of fermented tomatoes according to this recipe it will be required to you:
- tomatoes – 5 kg;
- garlic – 5 cloves; - salt – 5 tablespoons; - mustard dry – 3 tablespoons; - hot pepper – 1 piece; - a horse-radish root – to taste; - fennel greens – to taste; - leaves of cherry and blackcurrant – to taste;
- horse-radish leaves – to taste. So-called "broom" for fermentation (set of greens) can be formed to the taste. At first it is necessary to pick up small strong tomatoes without cracks, dimples, etc. It is ideal if they are equally ripe. All tomatoes carefully to wash out and dry.
Peel and cut garlic plates. Wash out and cut greens randomly. It is also accurate to cut hot pepper small pieces. For fermentation it is possible to use a big basin or a bucket. On a bottom of ware greens, pepper, garlic and a root of horse-radish keep within, from above tomatoes accurately are located. Salt needs to be dissolved in a large amount of water and to fill in tomatoes with a brine, to fill up mustard powder. From above as light cargo it is possible to put a plate, to cover all with a towel and for a week to leave for light fermentation of a brine. Then tomatoes need to be put in the fridge for 2-3 weeks for fermentation. Spicy tomatoes with a light aroma of mustard will turn out.
Fermented tomatoes with a stuffing
It is possible to make very beautiful, original fermented tomatoes. For this purpose it will be necessary for you: - tomatoes – 5 kg; - cabbage – 1 head of cabbage; - carrots – 2-3 pieces; - parsley greens – to taste; - garlic – 5 cloves; - bay leaf – to taste; - pepper – to taste; - fennel "umbrellas" – to taste; - water – 1.5 l; - salt – 100 ml; - sugar – 150 ml. Pay attention: the amount of sugar or salt is specified in ml, it is necessary to measure attentively ingredients a special volumetric glass. At first tomatoes need to be washed out and dried carefully. Make an incision a sharp knife not up to the end that "lid" turned out. Then to wash out cabbage and carrots, to chop small. Wash out greens of parsley and to small chop, add the peeled and cut garlic. Carefully to mix everything. It is necessary to fill with the received mix tomatoes, pressing on pulp so that juice and seeds of tomato flew down in future capacity for fermentation. It is necessary to lay bay leaf, pepper and umbrellas of fennel on a bottom of capacity. From above to place tomatoes and to fill in all with the brine prepared at the rate of 100 ml of salt and 150 ml of sugar on 1.5 l of cold water. From above tomatoes need to be pressed down small cargo. In a day or two it is necessary to place tomatoes in the fridge, and in five days it is possible to give to a table. What longer tomatoes will be made sour by, especially sharp and spicy they will turn out.