Fermented Tomatoes (Квашенi помiдори | Kvasheni Pomidory)

By Olia Hercules
February 2, 2016
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Makes: two 1 3/4-pint (1-liter) jars

  • 35 grams (1 1/4 ounce) fine sea salt
  • 25 grams (1 ounce) superfine sugar
  • 1/2 tablespoon allspice berries, bruised
  • 1/2 tablespoon black peppercorns
  • 1 liter (1 3/4 pints) water
  • 500 grams (1 pound) Tumbling Tiger tomatoes or other medium-sized flavorful tomatoes
  • 2 dill heads or dill stalks (fresh or dry)
  • 1 bay leaf
  • 50 grams (2 ounces) celery sticks and leaves, chopped
  1. Mix the salt, sugar, allspice, and peppercorns into the measured water in a saucepan and bring to a boil. Let the liquid cool down completely to infuse.
  2. Place the tomatoes and the other flavorings in a sterilized 2-1/2 liter (4-pint) preserving jar and pour over the cool infused brine.
  3. Seal the jar and leave in a warm place in your kitchen (25° C/77° F) for one week, until the tomatoes start fermenting. Transfer to the refrigerator or a cellar, where they can be kept unopened all winter.

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