Fermented tomatoes | Salt-cured tomatoes
Equipment
- 1 preserving jar or large glass jar with a lid
Ingredients
- approx. 150g mini Roma tomatoes
- approx. 1 tbsp salt
- 200 ml of previously boiled and now only lukewarm water
- 1 pair of basil leaves
- 1 carrot
Instructions
- Boil water, mix well with the salt and let stand to cool
- Wash the tomatoes, basil leaves and carrot thoroughly and set aside
- Thoroughly sterilize a glass jar (empty jam or canning jar) with boiling water. Carefully place the previously washed tomatoes and basil leaves inside, filling the jar well but leaving about a finger's width of space at the top. It's best to wedge the basil leaves between the tomatoes so they can't float to the top later
- Pour the cooled salt solution into the glass until all the tomatoes are covered with the solution.
- Place the carrot piece on top and press down gently so that the carrot is completely submerged in water after closing.Caution : All the vegetables must be completely submerged in water.
- Seal the jar tightly and store it at room temperature for 4-5 days
- Then open, serve with salads, as a starter or with other appetizers and enjoy!
Notes
Bon appetite!
Fadi