Fermented tomatoes are probably as big of a thing in Russia as fermented cucumbers and mushrooms. Folks fill huge glass jars with tomatoes when they ripen in late summer. They mostly use the large sorts, and don’t cut them, just toss with spices and brine. I remember in the winter every dinner table would have a dish of fermented tomatoes. I always loved the taste but thought they were quite sloppy to eat; most tomatoes were huge and when you bit into one it exploded in your mouth and everywhere else. The solution comes naturally – little tomatoes!
Why tomatoes? Because they are very good for you when fresh, and natural fermentation preserves all of that goodness: tomatoes reduce internal inflammation, lowering insulin resistance and improving blood’s lipid profile (source); may be valuable in treatment of some cancers (source); protect your skin from aging (source). Plus delicious! And easy – you would only need a wide mouth quart jar.
[amd-zlrecipe-recipe:4]
10 comments
would LOVE to make this, but where does one get grape or raspberry leaves? I’ve tried unsuccessfully before to forage some from buildings for pickles and that did not work
Hi Susanna, you can use a small amount of black tea leaves, they are high in tannins, or oak leaves, if you have access to them. You can also skip the leaves all together, since the purpose of adding tannins is to crisp up the veggies, and tomatoes get softer regardless. 🙂
I too was looking for grape leaves, to start
fermenting cherry tomatoes. Can you leave them out. ”what about a small amount of
Ball pickle crisp added
Hi Vickie, if you don’t have them – you don’t have them 🙂 You can use a bit of black tea leaves instead. Or even oak leaves. Or nothing. The tomatoes will soften considerably with or without tannins. I’m not familiar with Ball pickle crisp, sorry!
You can also use bay leaves.
Thank you for the tip, Sharon! 🙂
sign me up please!
Hi Valeria, could you please re-upload the recipes for lacto fermented tomatoes and pickles. Thank you very much in advance!
Hello Valeria. I was interested in trying this out. Sadly when ever I load the page I find [amd-zlrecipe-recipe:4] in the place where I think there should be the recipe. Please advise
Hi Valeria
What a wonderful site, thank you! I have been looking for something like this, where someone has grown up in an area that makes fermented products so that there is an authenticity in it. So great to find your work here.
I also have the same problem as Patrick above though. The fermented tomato recipe doesn’t appear to be loading…