Tangy Sweet Plum Tomatoes

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Tangy Sweet Plum Tomatoes

A delicious, tangy and unusual ferment recipe from our pal Jessie Ferments! 

Ingredients

1000 grams plum tomatoes

1 cup of filtered water (chlorine can damage the fermentation) 

1 bulb garlic

1 big bag fresh basil

5 bay leaves

3 tablesoons sea salt

Black pepper corns

Method

1: Mix the salt and water together until the salt dissolves.

2: Steralise a glass jar large enough to contain all the tomatoes. 

3: Peel the garlic and chop each clove in half. 

4: Fill a clean glass jar with the tomatoes, garlic, basil, bat leaves and black peper corns. 

5: Pour the salt brine over all the ingredients. All the ingreidents must be covered in water. To hold them under the water you can use a cabbage leaf over the top of the tomatoes. This stops the ingredients being exposed to the air and the ferment going mouldy. 

6: Cover loosely and leave at room temperature for 2-4 days. Check daily for bubbles - this is a sign it's fermenting. It should smell like saurekraut. 

7: Once happy with your ferment seal and store in the fridge.

This tasty recipe comes with love from our supporter Jessie Ferments.