Listen up, folks! I’ve got a cracking Baba’s Countryside Fermented Tomatoes recipe for you today, straight from the Ukrainian countryside.
These fermented tomatoes are an absolute belter – not too salty, not too sweet, just packed with tangy, umami goodness.
This little gem has been passed down through generations in my family, all the way from the Chernihiv region. So, let’s get stuck in!
Directions
0/0 steps made- Prepare the brine by combining water, salt, and sugar. Bring to a boil, then cool completely.
- In clean jars, layer the aromatics: blackcurrant and cherry leaves, dill umbrellas, onion, garlic, horseradish leaves and root, bell pepper, chili pepper, peppercorns, and allspice.
- Add tomatoes to the jars.
- Pour the cooled brine over the tomatoes and aromatics, ensuring everything is covered.
- Seal the jars and allow them to ferment for several weeks.
Note: For extra flavor, you can add additional peppercorns, allspice, and bay leaves to the brine while boiling.
Cooking Time
Prep time: 30 minutes
Fermentation time: Approximately 2 months
Total time: 2 months
Note: While there’s no actual “cooking” involved in this recipe, the fermentation process takes about 2 months.
The prep time includes preparing the brine, sterilizing jars, and assembling all ingredients.
The long fermentation period is essential for developing the rich, tangy flavor of these traditional Ukrainian tomatoes.
Tips for Perfect Fermented Tomatoes
Sterilize your jars and plastic lids with boiling water to ensure proper fermentation.
Use plastic lids if possible. They allow air to escape during fermentation, preventing the jars from cracking.
For a larger batch using a 10-litre bucket, use 1 cup of salt and 1 cup of sugar for the brine.
After sealing, let the jars stand at room temperature for initial fermentation.
Once fermentation is underway, move the jars to a cool cellar or basement for continued fermentation.
Allow the tomatoes to ferment for about two months before tasting.
After two months, your fermented tomatoes should be ready to enjoy!
These tips will help ensure your fermented tomatoes turn out perfectly every time. Remember, patience is key with fermentation – the wait is well worth it for that delicious, tangy flavor!
Health Benefits of Fermented Tomatoes
Probiotic powerhouse. Fermentation creates beneficial bacteria, supporting gut health and improving digestion.
Enhanced nutrient absorption. The fermentation process can increase the bioavailability of nutrients in tomatoes.
Rich in lycopene. Tomatoes are a great source of lycopene, an antioxidant linked to heart health and cancer prevention.
Vitamin C boost. Fermentation can preserve and even increase vitamin C content.
Low in calories. A nutritious, low-calorie snack option.
Potential mood enhancer. Some studies suggest fermented foods may positively impact mental health.
Source of B vitamins. Fermentation can increase B vitamin content, supporting energy metabolism.
Remember, while fermented foods offer many benefits, they should be part of a balanced diet. If you have any health concerns, it’s always best to consult with a healthcare professional.
Video by The Dr. Gundry Podcast
Risks of Fermented Tomatoes
High sodium content. The brine contains significant salt, which may concern those with high blood pressure or on sodium-restricted diets.
Potential for foodborne illness. If not prepared properly. There’s a risk of harmful bacteria growth. Always use clean equipment and follow proper fermentation techniques.
Digestive discomfort. For some, especially those new to fermented foods, it may cause temporary bloating or gas.
Dental health. The acidity of fermented foods can potentially erode tooth enamel if consumed in excess.
Interactions with medications. Fermented vegetables’ high vitamin K content may interfere with blood-thinning medications.
Allergic reactions. Though rare, some people may be allergic to certain components used in the fermentation process.
Unpredictable fermentation. Home fermentation can sometimes yield unexpected results, potentially affecting taste and safety.
If you have any health conditions or concerns, consult with a healthcare professional before adding fermented foods to your diet.
Pickled vs Fermented Tomatoes: What’s the Deal?
Right, let’s chat about the difference between pickled and fermented tomatoes, and why people often lump ’em all together as “pickles”. Here’s the scoop.
Pickled tomatoes are like the quick and easy cousin of fermented ones. You chuck ’em in a vinegar bath with some salt, sugar, and spices, and Bob’s your uncle – they’re ready in no time. It’s a bit like giving them a vinegary spa day.
Now, fermented tomatoes, like our nan’s recipe, are a whole different kettle of fish. These bad boys take their sweet time, sitting in a salty brine for weeks. It’s not vinegar doing the work here, but friendly bacteria having a right old party, turning the tomatoes tangy and complex. It’s proper old-school stuff, this.
So why do folks call ’em all pickles? Well, it’s a bit of a muddle, innit? The word “pickle” comes from the Dutch “pekel” meaning brine, which fits both methods. Plus, they both end up tangy and can last ages in the jar. It’s like calling all fizzy drinks “Coke” – not quite right, but everyone knows what you mean.
Video by Ali’s Organic Garden & Homestead
Gastro Pairings for Your Fermented Tomatoes: A Taste Adventure
Let’s talk about pairing these fermented tomatoes with some proper grub. Here’s the lowdown on what goes well with our tangy little beauties.
So, you’ve whipped up some garlicky buckwheat with mushrooms and chicken to go with your fermented tomatoes? Spot on, mate! That’s a cracking combo right there. The earthy buckwheat and umami-packed mushrooms are gonna sing with the zing of those tomatoes.
But hang on, we’re just getting started! These fermented gems are like the Swiss Army knife of Ukrainian cuisine – they go with blooming everything! Here’s the deal: think of them as your zingy, juicy side salad that’ll cut through rich, hearty dishes like a charm.
Fancy some proper Ukrainian fare?
These tomatoes will be right at home next to a plate of:
- Hearty varenyky stuffed with spuds or cheese
- A big ol’ slice of salo (that’s pork fat for you non-Ukrainians)
- A steaming bowl of borsch – red or green, take your pick
- Some crispy chicken meatloaf Kyiv (yeah, it’s Ukrainian!)
- A pile of golden deruny (potato pancakes) with a dollop of smetana
The trick is, these fermented tomatoes are like a palate cleanser. They’ll refresh your taste buds between bites of those rich, fatty dishes that Ukrainian cuisine is famous for. It’s like having a little flavor reset button on your plate!
So go on, get creative! Whether you’re tucking into some homestyle comfort food or putting on a proper Ukrainian feast, these tangy tomatoes will fit right in. They’re not just a side dish, they’re the life of the party!
Equipment for Fermented Tomatoes
Large glass jars. We’re talking proper big ‘uns, about 1-2 liters in size. Make sure they’re spotlessly clean!
Plastic lids. These are better than metal ones as they won’t corrode from the brine.
Large pot. For boiling up your brine. Nothing fancy, just big enough to hold all your liquid.
Measuring cups and spoons. For getting your salt and sugar ratios spot on.
Knife and cutting board. You might need to chop some of those aromatics.
Colander. For washing your tomatoes and herbs.
Large bowl. Handy for mixing and pouring your cooled brine.
Funnel. Makes it easier to pour the brine into the jars without making the right mess.
Kettle or pot for boiling water. For sterilizing your jars and lids.
Tongs. For handling hot jars safely.
Remember, cleanliness is key here. Give everything a good scrub before you start. And if you’re feeling fancy, you could invest in some proper fermentation kit with airlocks, but honestly, these basics will do you just fine. Happy fermenting!
Where you can buy herbs in the USA, UK, EU, Australia, Canada, Japan
In the USA, Whole Foods Market is a great spot for fresh dill and horseradish root. Farmers’ markets often offer unique herbs like blackcurrant and cherry leaves. On Amazon, specialty items, including dried horseradish leaves and allspice berries, can be found. Sprouts Farmers Market also has a variety of fresh herbs and produce.
For the UK, Waitrose carries a selection of fresh herbs, including occasional dill umbrellas. If you need dried herbs and spices, Holland & Barrett is a solid option. Borough Market in London is a fantastic place to find uncommon herbs. Sainsbury’s also stocks a wide variety of herbs and spices.
Across the EU, Carrefour stores in France and Belgium offer a great range of fresh and dried herbs. Eataly in Italy and Germany is known for high-quality herbs and specialty ingredients. Local farmers’ markets in European cities often feature fresh herbs like blackcurrant leaves and horseradish.
Woolworths in Australia stocks common herbs, with some seasonal specialty items. Harris Farm Markets is known for its wide range of fresh herbs. Coles offers various greens and herbs, while Dandenong Market in Melbourne provides unique and locally sourced produce.
In Canada, Loblaws carries a variety of fresh herbs, including dill and garlic. St. Lawrence Market in Toronto is perfect for locally grown herbs and specialty greens. Whole Foods Market and Farm Boy are both great for fresh and organic herbs.
National Azabu in Tokyo offers a selection of Western herbs, while Seijo Ishii stocks both Japanese and Western herbs. Tsukiji Outer Market is great for fresh, locally sourced produce. For harder-to-find items like horseradish root and bay leaves, Amazon Japan is a useful option.
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