Introduction
Fermented tomatoes, or “kiszone pomidory,” are a delightful Eastern European delicacy that packs a flavor punch. This unique recipe not only preserves tomatoes but also enhances their taste, making them a perfect addition to salads, sandwiches, or enjoyed on their own. The fermentation process brings out the natural acidity of the tomatoes, resulting in a tangy, savory treat that is both nutritious and delicious.
Detailed Ingredients with measures
– Ripe tomatoes (1 kg)
– Water (1 liter)
– Salt (50 g)
– Garlic (3 cloves)
– Dill (2-3 sprigs)
– Black peppercorns (5-10 pieces)
– Bay leaves (2-3 leaves)
Prep Time
Preparation time for kiszone pomidory is approximately 15 minutes.
Cook Time, Total Time, Yield
Cook time is minimal since the fermentation is a natural process that occurs over time. The total time required for fermentation is about 1-3 weeks, depending on the desired sourness. This recipe yields about 1 liter of fermented tomatoes, perfect for snacking or using in various dishes.
Detailed Directions and Instructions
Step 1: Prepare the Tomatoes
Select fresh and ripe tomatoes. Wash them thoroughly to remove any dirt or pesticides.
Step 2: Make the Brine
In a pot, combine water and salt to create the brine solution. The general ratio is about 1 liter of water to 50 grams of salt. Stir until the salt is completely dissolved.
Step 3: Prepare the Jar
Choose a clean glass jar with a tight-sealing lid. Sterilize it before use to prevent any unwanted bacteria. You can do this by boiling it in water or using a dishwasher.
Step 4: Add Spices and Flavors
In the jar, add your preferred spices such as garlic cloves, dill, peppercorns, or bay leaves. You can customize the flavors based on your taste preferences.
Step 5: Pack the Tomatoes
Carefully pack the tomatoes into the jar, arranging them tightly but without crushing them. Leave a little space at the top of the jar.
Step 6: Pour the Brine
Pour the prepared brine over the packed tomatoes, ensuring they are fully submerged. If necessary, you can place a small weight on top to keep the tomatoes underwater.
Step 7: Seal the Jar
Seal the jar tightly with its lid. Make sure it is airtight to prevent contamination.
Step 8: Fermentation
Place the jar in a cool, dark place for fermentation. The ideal temperature for fermentation is between 18°C and 24°C. Let it sit for about 2 to 4 weeks, depending on how sour you want the tomatoes.
Step 9: Check the Fermentation
During the fermentation period, check the jar occasionally to ensure that the tomatoes remain submerged. You may need to push them down or add more brine as necessary.
Step 10: Taste Test
After the desired fermentation time, taste the tomatoes. If they have reached your preferred flavor, transfer the jar to the refrigerator to slow down the fermentation process.
Notes
Storage
Once opened, store the fermented tomatoes in the refrigerator to maintain their freshness. Use them within a few weeks.
Variations
Feel free to experiment with different types of spices and herbs to create unique flavor combinations.
Mold Prevention
If you notice any mold on the surface, scrape it off, and ensure that the tomatoes are completely submerged in brine to prevent further growth.
