Lacto-Fermented Green Tomatoes
A great way to preserve the green tomatoes from your garden...ferment them!
Wash tomato, remove the core and cut into 1 to 2 inch pieces. Place your favorite herbs or spices in the bottom of the jar then layer the tomatoes with slices of onion and sweet peppers for extra color and flavor. We love green tomatoes fermented with 1 teaspoon dill seed, 1 teaspoon mustard seed and a tablespoon of minced garlic per quart jar. Bay leaves will also add additional flavor. Other great herb/spice choices would be dill weed and black peppercorns. Use a proper weighting method to keep your tomatoes submerged beneath the brine (see 'Lacto-Fermenting 101') then fill the jar with a brine consisting of 1 tablespoon sea salt dissolved into 2 cups of water. Place lid on jar and allow to ferment for 1 to 3 weeks, burping jar daily. Fermented green tomatoes can be stored in the refrigerator for months.