LACTO-FERMENTED CHERRY TOMATOES

Cherry tomatoes make a wonderfully tasty, effervescent ferment!

 

Ingredients for  LACTO-FERMENTED CHERRY TOMATOES
	Yield: 4 cups
Salt, Non-Iodised	15g
Whey*	30g
Cherry Tomatoes, Fresh, Firm	500g
*If you don’t add whey, add 10g extra salt instead

 

METHOD: 

1.  Rinse tomatoes and drain.

2.  Measure salt into a clean 1 litre (quart/4 cup capacity) glass jar. Add enough warm water to dissolve the salt. Set aside to cool water to room temperature.

3.  Add whey (if using).

4.  Add spices (if using - see NOTES below).

5.  Add tomatoes (including any garlic/herbs, if using - see NOTES below) to fill the jar up to about 5cm from the rim.

6.  Cover tomatoes with filtered room temperature water.

7.  Weigh tomatoes down to keep them submerged during fermentation.

8.  Cover jar with a cloth/elastic band  OR  hinged lid  OR  airlock lid. Set aside on the bench to ferment at room temperature for 3-4 days or until desired flavour has been reached (we recommend using hinged jars and fermenting for around 7 days).

Remember to release any gas from the jar daily if using a hinged jar.

9.  Taste tomatoes. When you like the flavour, pop the jar into the refrigerator (with an airtight lid).

10.  Enjoy your fermented cherry tomatoes immediately, or set aside in the refrigerator and consume within 4-5 months. We recommend serving them after a week or so.

Remember to release any gas from the jar that has built up, even whilst being refrigerated.

 

NOTES:

You can add one or several/all of the following, if you like:

o  3-4 garlic cloves, peeled;

o  2-3 fresh basil leaves;

o  1 sprig fresh parsley;

o  1/4 teaspoon black peppercorns

o  1/4 teaspoon coriander seeds

o  1/4 teaspoon mustard seeds

o  Bruschetta flavour: add basil leaves, a couple of oregano leaves and garlic.

 

Author: Megan Radaich          

Image Credit: Megan Radaich          

Publication: www.foodpreserving.org

LACTO-FERMENTED TOMATO SALSA

Colourful and full of fresh tomato flavour – it’s easy to make this live culture condiment at home!

 

Ingredients for  LACTO-FERMENTED TOMATO SALSA
	Yield: 4 cups
Tomatoes, Fresh, Firm	450g
Yellow Capsicum	1
Onion, Brown or White	1
Jalapeno, Fresh (Optional)	1
Garlic Cloves	2-3
Salt, Non-Iodised	1 1/2 teaspoons
*After fermenting, you will also need: freshly squeezed juice from 2 limes and a small handful of fresh coriander leaves, if desired.

 

METHOD:

1.  Rinse tomatoes, capsicum and jalapeno (if adding) and drain.

2.  Remove stems and seeds.

3.  Finely dice tomatoes, capsicum and onion. Finely mince jalapeno and garlic.

4.  Measure tomatoes, capsicum, onion, jalapeno, garlic and salt into a clean 1 litre (quart/4 cup capacity) glass jar, filling the jar up to 2-3cm from the rim. Mix well.

5.  Weigh salsa down to keep them submerged during fermentation.

6.  Cover jar with a hinged lid  OR  airlock lid. Set aside on the bench to ferment at room temperature for 3-7 days or until desired flavour has been reached.

Remember to stir daily with a plastic spoon, and release any gas from the jar daily if using a hinged jar.

7.  Taste the salsa. When you like the flavour, add the freshly squeezed juice from 2 limes

and a small handful of fresh coriander leaves (if desired). Stir to combine, reseal jar with an airtight lid and store in the refrigerator.

8.  Enjoy your fermented tomato salsa immediately, or set aside in the refrigerator and consume within 4-5 months. 

Drain before serving for a thicker salsa, adding brine in a small amount until desired consistency. For a smoother consistency, blend salsa for a few seconds.

Remember to release any gas from the jar that has built up, even whilst being refrigerated.

  

NOTE:

o   Use garden, roma or cherry tomatoes for this recipe – we de-seed them (and remove the excess tomato water from garden varieties so the salsa isn’t too runny).

o Going to blend the salsa into finer/sauce-like consistency? You can ferment the ingredients as larger pieces in the jar instead of spending time chopping them up in the first few steps of this recipe. Add ingredients to jar, including salt and ensure vegetables are covered with filtered water (preferably weighed down too) during the fermentation period. Then drain vegetables, add coriander/lime juice and blend until it’s a smooth puree (or as desired).

  

Author: Megan Radaich          

Image Credit: Megan Radaich          

Publication: www.foodpreserving.org

FRESH BRUSCHETTA

Tomato served on top of crusty Italian bread with basil, garlic and onion. Delicious!

 

Ingredients for  FRESH BRUSCHETTA
	Yield: around 4 cups
Red Onion, Finely Diced	1/2
Tomatoes, Fresh i.e. Roma, Diced	500g
Garlic Cloves, Minced	3-4
Fresh Basil Leaves, Shredded	2 tablespoons
Olive Oil	2 tablespoons
Balsamic Vinegar	1 tablespoon
Salt, Finely Ground	Pinch
Pepper, Finely Ground	Pinch
Plus wholemeal toast, garlic butter and balsamic reduction, to serve.

    

METHOD:  

1.  Finely dice onion and place into a bowl. Cover diced onion with water and set aside while you dice, mince and shred the other ingredients.

2.  Drain the onion.

3.  Combine all ingredients in a large bowl and mix well.

4.  Refrigerate for 1 hour before serving (recommended) or consume within days (best eaten fresh).

 

SERVING IDEAS:

o  Toast thick slices of wholemeal vienna (or ciabatta);

o  Rub slices with a garlic clove (halved) or lightly spread with homemade garlic herb butter

(to make the butter: blend salted butter, garlic, green herbs and pepper until smooth);

o  Top with fresh bruschetta mix (see above);

o  Drizzle with balsamic reduction

o  Serve immediately. Repeat. Enjoy!

 

Author: Megan Radaich          

Image Credit: Megan Radaich          

Publication: www.foodpreserving.org