This summer was HOT and DRY, but seems to have provided tomatoes with ideal growing conditions... My two small plants have exceeded my wildest dreams... I've been eating their small, delicious ripe fruits for breakfast, lunch and dinner for months now. We've been lucky too, to not have had a frost until well into October, so the season has been extended. Although frost has now claimed the vines, I'm still picking the occasional ripe tomato... There are TONS of green ones too, and since I like to use as much of what is sent as I can, I've decided to try using the green tomatoes in ferments... This is my first try. I've never done a ferment with tomatoes before, so we'll see how it turns out...
- 1 head of green & red savoy cabbage (about 6" in diameter) chopped finely
(This kind of savoy cabbage is similar in texture to the regular cabbage and NOT like the regular green savoy cabbage, which is softer and more tender ...
- about 1/3 of a 4" diameter red cabbage finely chopped-
-1 large chiogga beet coarsely grated
- 1 med/large non-organic onion chopped
- 2 cloves of garlic minced
- approx. 3 cups of chopped green cherry tomatoes
- 1 rounded Tbsp sea salt
I mixed everything together; completely filling my large glass bowl. I mashed it down best I could then I let it sit for a few minutes, before transferring it to 3 liter and one 500 ml mason jars, firmly packed to the shoulder. After only 1 day they were exploding out of the jars, so I drained off a total of about 1 cup of liquid from all 3 jars, which I put in a separate jar to use as a starter and then put all the jars back in the cupboard. I tasted some when I drained off the liquid and already it tastes very good...so I'm sure I'll enjoying eating this one... Although it fermented VERY well, I've still left all the jars in the warm cupboard for the full 3 days before moving them to the fridge to stabilize...
