Pressure canning can't compete with the flavor of these fresh-from-the-garden, fermented tomatoes. They're packed with beneficial bacteria that can boost your immune system and improve digestion. What more could you ask for from just a few, simple tomatoes?
If you've ever spent hours canning tomatoes, you're going to be completely blown away by this "oh-so-incredibly-easy", "I can't believe it's true", lacto-fermented tomatoes recipe. Did you know you can pack away quarts and quarts of fresh tomatoes in just minutes - maybe even seconds?
That's because the tomatoes actually do the work themselves. It's almost like magic. Now, if only I could find a way to make my tomatoes pick themselves from their vines and march into my ready canning jars.
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What are fermented tomatoes?
Fermented tomatoes are tomatoes that have been preserved through a process called lacto-fermentation. Lacto fermentation is the ancient art of pickling long before there was canning.
During fermentation, bacteria eat the vegetable's sugars, which release lactic acid. This acid acts as a preservative and prevents the growth of harmful bacteria. Unlike canning, this process doesn't require heat so you retain all of the raw tomato's vitamins, minerals, and enzymes.
The result is delicious, tangy, probiotic-rich tomatoes that will keep for up to 6 months.
Ingredients
- Tomatoes: Although you can use different kinds of small tomatoes in this recipe (I used cherry tomatoes), I also fermented Roma tomatoes and pureed them into a delicious raw, fermented tomato sauce.
- Garlic cloves and fresh herbs: Fresh herbs and garlic add a punch of flavor.
- Unrefined sea salt: Unrefined sea salt is crucial for creating the right environment for fermentation while inhibiting the growth of unwanted bacteria.
- Unchlorinated water: Tap water often contains chlorine, which can interfere with the fermentation process by killing the good bacteria you're trying to encourage in your ferment.
I have told readers of this blog they could remove chlorine from their water by letting it sit out overnight, which would cause the chlorine to dissipate. Unfortunately, unbeknownst to me, some municipal water systems are now using a mixture of chlorine and ammonia, called chloramine, which does not evaporate, according to the book, Fiery Ferments.
In this case, filtered water or real spring water (check the label) may be your best bet if your tap water contains chloramine.
Instructions
STEP 1: Add the garlic and fresh herbs to your clean glass jar.
STEP 2: Pack in your tomatoes as tightly as possible so that you can't possibly fit in one more (without breaking the tomatoes, of course), leaving approximately 1-inch headspace at the top of the jar.
STEP 3: Mix two tablespoons of salt with two cups of water and pour into your jar. You want to ensure the tomatoes are completely submerged under the salt brine.
STEP 4: If you don't have a glass fermentation weight, you can top your ferment with a quart-sized, Ziploc bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and fermentation weight. No need to buy any fancy equipment. Then screw on the lid (but not too tightly) in order to let some of the fermentation gasses escape.
STEP 5: Set aside out of direct sunlight at room temperature (60-70°F is preferred) for about 10 days. You may want to set this ferment on a plate to catch any brine overflow as the tomatoes ferment. Check every couple of days to ensure the tomatoes remain submerged. Soon you'll see bubbles of carbon dioxide gas in the brine, which means you've been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape. Then retighten the jar lid.
STEP 6: Once the tomatoes are finished fermenting, remove the fermentation weight or plastic bag, tighten the lid, and store the fermented tomatoes in a cool place such as a fridge, root cellar, or other cold storage. They will keep for up to 6 months.
Don't waste your money on fancy tools
Do I need to buy a fermentation weight? No.
Do I need to buy an airlock system? No.
Do I need to buy a starter culture? No.
Do I need to buy anything at all? Probably not.
Most people have some glass jars (I use mason jars for all my ferments), salt, and water. This is all you really need to get started. Now, that doesn't mean you won't want to buy a set of fermentation weights or an airlock system once you complete several ferments but, as a beginner, I would suggest trying fermenting and seeing if it is something you enjoy, before investing in any fancy tools. I fermented nearly all the recipes on this blog without investing in any equipment. At the end of the challenge I bought these glass fermentation weights: amazon.com or amazon.ca and I love them. This would obviously be the first purchase I would invest in.
Ripe or unripe tomatoes?
Although you can ferment both ripe and unripe tomatoes, there will be differences in their consistency. Really ripe tomatoes may not hold their shape as well as unripe tomatoes. So, if you plan to eat your tomatoes whole, choose unripe tomatoes but, if you plan to make a raw tomato soup or sauce, it really doesn't matter.
Storage
Store your fermented tomatoes in jars with the lids tightened in a cool place such as the fridge or root cellar. They will keep for about 6 months.
FAQ
You may have heard that fermenting turns your food into natural probiotics. So, instead of popping a probiotic pill, you can eat fermented foods, which, according to Dr. Joseph Mercola of Mercola.com, actually contain 100 times more probiotics than a pricey supplement. In fact, one serving of fermented foods contains 1.5 billion to 10 trillion colony-forming units of beneficial bacteria compared to 50 million to 10 billion per pill.
One quick search on the Internet will result in tonnes of information on the health benefits of probiotics from boosting your immune system and improving digestion to reducing inflammation and detoxifying your body. I don't know if it's all true, but I think I feel better after eating a few fermented tomatoes. I think you will too!
Pressure canning just can't compete with the flavor of these fresh-from-the-garden, fermented tomatoes. They have a delicious tangy taste with a slight effervescence. The small tomatoes can be eaten on their own or you can puree the larger, Roma tomatoes into a raw, fermented tomato or pizza sauce.
Salt is the MOST crucial ingredient in this recipe. It is a preservative and can keep vegetables edible for months…maybe even years!!! Can I get a "hooray" for salt! In fermentation, the salt draws juices from the vegetable's cells and creates that lovely, cloudy brine rich with health-boosting lactic acid bacteria. The salinity of the brine encourages good-for-us bacteria to flourish and inhibits the growth of bacteria and yeast that could make us sick. Salt also helps keep your vegetables crispy by hardening the pectin in the cells of the vegetables.
The brine should cover the vegetables at all times or else they will start developing mold and yeast and your ferment may be ruined. The salty brine creates an environment that's inhospitable to bad bacteria so as long as your tomatoes remain under the anaerobic safety of the brine, they are safe to eat. But any exposed portion will not be.
You'll know it's a successful ferment when you see bubbles of carbon dioxide gas in the salty water (brine), which means the brine has started to acidify. Over time, the mixture will become cloudy and the tomatoes will soften a bit.
If you are using mason jars, you will need to "burp" your fermented tomatoes. When you screw on the lids of your ferments, don't place them too tightly in order to let some of the fermentation gasses escape. Soon you'll see bubbles of carbon dioxide gas in the brine, which means you've been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow the gas to escape.
Most recommendations are to ferment between 55°F and 75°F (13°C to 24°C), which is especially conducive to L. plantarum and L. brevis lactobacillus bacteria, according to the book, Fermented Vegetables.
There isn't a cut-and-dry date for when fermented tomatoes are done. It depends on the temperature of your home, how tangy you like your fermented tomatoes, and the size of your jar. If you follow this recipe, it should take about 10 days.
Fermented tomatoes will keep in the fridge for up to 6 months.
Fermented Tomatoes with Garlic and Fresh Herbs
Ingredients
Equipment
Method
- Wash your tomatoes and herbs.
- Add the garlic and herbs to your jar.
- Next, pack your tomatoes as tightly as possible into your jar so that you can't possibly fit in one more (without breaking the tomatoes, of course), leaving approximately 1-inch headspace at the top of the jar.
- Mix the salt and water together and pour into your jar. You want to ensure the tomatoes and herbs are completely submerged under the brine.
- If you don't have a fermentation weight, top with a quart-sized ziplock bag. I gleaned this trick from the book, Fermented Vegetables. Simply press the plastic down onto the top of the ferment and then fill the bag with water and seal. The bag will act as both a follower and weight. Then screw on the lid (but not too tightly) to ensurce some of the fermentation gasses can escape.
- Set aside out of direct sunlight at room temperature (60-70°F is preferred) for about 10 days. You may want to set this ferment on a plate to catch any brine overflow as the tomatoes ferment. Check every couple of days to ensure the tomatoes remain submerged. Soon you'll see bubbles of carbon dioxide gas in the brine, which means you've been successful and the brine has started to acidify. This is the stage in which you will begin to "burp" your jar every couple of days if you are using a standard sealing lid. Simply unscrew the lid slightly and allow any gas to escape. Then retighten the jar lid.
- Once the tomatoes are finished fermenting, remove the fermentation weight or plastic bag, tighten the lid, and store in the fridge or cold cellar. They will keep for up to 6 months.
Notes
Tried this recipe?
Let us know how it was!
Enjoyed these fermented tomatoes? Check out my other recipes in the 12-month Fermentation Challenge series:
Month #9 - HONEY & PUMPKIN PIE SPICED FERMENTED APPLESAUCE
Month #8 - EASY FERMENTED BELL PEPPERS & TOMATO LEAF "SALSA"
Month #7 - SPICY FERMENTED GREEN BEANS WITH CURRY & GINGER
Month #6 - SPICED LACTO-FERMENTED RHUBARB WITH ORANGES & CINNAMON
Month #5 - EASIEST FERMENTED SAUERKRAUT RECIPE
Month #4 - LACTO-FERMENTED RADISHES WITH DILL
Month #3 - FERMENTED GINGER CARROTS
Month #2 - FERMENTED ZUCCHINI WITH DILL AND GARLIC
Month #1 - LEMON GINGER WATER KEFIR
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