Fermented Green Tomatoes

September 17, 2021

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The tomatoes in my garden have been growing like crazy, but they seem to be having a difficult time getting ripe this year. I know I’m not the only one with this issue. A combination of wildfire smoke and extreme heat this summer has really affected some of the garden crops. With all these green tomatoes on hand, the best thing to do is make a bunch of fermented green tomatoes, mainly for the purpose of turning them into the classic dish, fried green tomatoes!

When making fried green tomatoes, most recipes call for soaking the tomatoes in pickle juice or buttermilk first. With this method, you can skip right over that part because the process of fermentation adds that acidic flavor.

These fermented green tomatoes also make amazing BLT sandwiches, bruschetta, or can be used in place tomatoes on just about any dish!

How to Make Fermented Green Tomatoes

Remove the ends of 4-5 large green tomatoes and slice into 1/4 inch slices. If you have more tomatoes and would like to make a larger batch, adjust the recipe accordingly.

Add garlic cloves, peppers, and fresh herbs of your choice to a quart jar or other glass container. I like to use rosemary and thyme.

Pack in your green tomatoes over the herbs to lock them into the bottom of the jar. Keeping them on the bottom ensures that they wont float to the top of the brine and leave your ferment susceptible to mold.

Next we need to make a brine. For tomatoes, a brine of 2% works really well. This amount will bring out the flavors, keep the tomatoes crisp, and prevent spoilage. For brine percentages and measurements, check out my post on How to Make a Brine for Fermented Vegetables.

Combine sea salt and non-chlorinated water until dissolved.

Pour your brine over the green tomatoes until there is enough brine to cover them. Submerge them beneath the brine with a fermentation weight.

Loosely place a lid on top, or use a lid with an airlock. I LOVE these fermentation stretch lids from Fermentaholics as an option! They are a must have for me now.

Allow the tomatoes to ferment for 5-7 days in a warm area, and enjoy!

Here is a bonus video on how to turn these fermented green tomatoes into a classic southern dish that everyone loves, fried green tomatoes!

I hope you found this post helpful, and I’d love to hear how yours turn out. Please reach out if you have any questions.

Happy Fermenting!

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Fermented Green Tomatoes

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By Curie Ganio
Prep Time: 10 min

Unripe tomatoes fermented with garlic and herbs.

Ingredients

  • 4-5 Large Unripe Green Tomatoes
  • Handful of Fresh Herbs (whole)
  • 2-3 Cloves Garlic
  • 1 Chili Pepper (optional)
  • 1.5 C Non-Chlorinated Water
  • 1.5 tsp Non-Iodized Salt

Instructions

1

Remove the ends of 4-5 large green tomatoes and Slice into 1/4 inch slices. If you have more tomatoes and would like to make a larger batch, adjust the recipe accordingly.

2

Add garlic cloves, peppers, and fresh herbs of your choice to a quart jar or other glass container. I like to use rosemary and thyme.

3

Pack in your green tomatoes over the herbs to lock them into the bottom of the jar. Keeping them on the bottom ensures that they wont float to the top of the brine.

4

Combine sea salt and non-chlorinated water until dissolved to make a 2% brine.

5

Pour your brine over the green tomatoes until there is enough brine to cover them. submerge them beneath the brine with a weight.

6

Loosely place a lid on top, or use a lid with an airlock, and ferment in a warm area for 5-7 days.

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