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Georgian-style Fermented Green Tomatoes with Herbs

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Ingredients

Adjust Servings:
1 kg of Green tomatoes
1 bunch of Parsley leaves
1 bunch of Celery leaves
1 bunch of Dill
1 bunch of Coriander leaves
5 cloves of Garlic
5 pods Chili fresh Or to taste
1.5 tbsp. of Salt

Georgian-style Fermented Green Tomatoes with Herbs

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
Cuisine:
  • 45 min
  • Serves 8
  • Easy

Ingredients

Directions

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Green tomatoes have a very short season. So, in autumn, when the temperature drops and is not favorable for tomato ripening, it’s time to seek green tomatoes in the market. Once you find them, buy more and make them according to the Georgian recipe. It’s a delicious dish, spicy, flavorful and beautiful!

The main thing in this recipe, besides the beautiful green tomatoes themselves, is the super healthy and spicy herbs, garlic and fresh chili. We use celery greens, parsley, dill and cilantro. For medium-sized tomatoes, slice them in half, across without cutting through the end and then stuff them. If the tomatoes are small, cut them in half across fully and layer them with the stuffing. The fermentation process will take about three days at room temperature. Afterward, transfer the jar to the fridge.

Bon Appétit!

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Steps

1
Done

Chop the greens very finely. Remove the seeds from the chiles (or leave them in if you want tomatoes to be hotter) and chop finely. Chop the garlic very finely as well. Then add salt and mix everything well. This mixture will serve as our stuffing.

2
Done

Wash tomatoes and cut them in half across, not all the way through (or small tomatoes all the way through). Stuff each tomato generously with herbs and pack them tightly in layers in a clear glass jar or ceramic dish. Place fully halved small tomatoes in layers with the stuffing.
Place a weight (heavy object) on top of the tomatoes and let them ferment. Within a few hours, juice will appear on the surface. We need the vegetables to be fully submerged in liquid for efficient and safe fermentation. If it doesn't occur within a few hours, you can make a solution of 2% salt in water and add it to the jar. Do not cover the jar.

3
Done

Leave the tomatoes to ferment at room temperature for 2 to 4 days. The fermentation rate will depend on the room temperature. Starting from the second day, you can taste the tomatoes. Once they reach the desired level of sourness, place them into the fridge.
The tomatoes are done. They can be stored in the fridge for a lengthy period while fermentation gradually reduces but does not cease.
Accordingly, the tomatoes will become slightly more sour after a month.
Bon Appetit!

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