This Lacto Fermented Tomato Pickles Recipe with basil and garlic is easy to make with any kind of tomatoes. The lacto-fermentation process are rich in probiotics and are good for gut health.
I have been wanting to share this recipe since a while. But kind of forgot that I made the recipe video and photos way back in the summer of 2020. Since most recipes are timeless and it is never too late to share healthy and tasty recipes.
You can use the same principle to ferment any vegetable. I have shared recipes of fermenting in earlier posts. This process is so easy with the minimum of effort and tools. Moreover its healthy to digest too.
BENEFITS OF FERMENTED FOODS
Probiotics found in fermented food contain good bacteria that nourishes our guts. And according to scientists, when our gut is healthy we are benefiting from an overall good health.
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. We create an environment devoid of oxygen also known as anaerobic environment so that the good bacteria can survive and the bad bacteria perishes. The good bacteria is naturally occurring lactic acid which consumes the carbohydrates in the vegetables and converts it into acid.
After fermenting, the carbohydrates have been predigested, leaving the fermented tomatoes with more vitamins and full of flavor.
TIPS TO MAKE FERMENTED TOMATO PICKLES
- While fermenting the tomatoes, keep the tomatoes submerged in the brine. I use special fermentation weights for all my pickles. The weights make it easier to ferment.
- Use 3% brine for the fermentation process. Use non-iodized and non-fluoridated salt for fermenting. My preference is Himalaya salt.
- Use filtered or non-chlorinated water for fermenting because chlorine can destroy the fermentation process. I use Berkey water for everything.
Tools you may need
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HOW TO MAKE LACTO FERMENTED TOMATO PICKLES
FERMENTED TOMATOES RECIPE INGREDIENTS
- 1 kg of fresh and ripe cherry tomatoes or any other variety. Preferable firm.
- 12 fresh basil leaves
- 3 to 4 peeled garlic pods
- 2 tbsp of pink Himalaya salt
- If the salt is fine ground, cut the amount of salt in half to 1 tablespoon. Make sure your salt does not contain any anti-caking agents.
INSTRUCTIONS
- Wash tomatoes and remove the stems. Use a fork and stab the tomato through the stem side. So as to allow the brine to permeate inside the tomato. If the tomato is larger, you might need to poke through in 2 places.
- Layer the garlic, basil leaves and tomatoes into a sterilized mason jar.
- Heat a little water and add the salt so its thoroughly dissolved. Usually, I use about 4 tablespoons of Himalaya salt per 2 litres of water. Then cool it a little till to about luke warm.
- Add salty water mixture to the jar and fill to the top, ensuring that the tomatoes are fully covered in brine.
- Leave a little space before placing the fermenting weights and for the gas to escape. The weight helps in keeping the tomatoes fully submerged in brine.
- Close the lid loosely and set it below a tray to let the fermenting gas and any liquid to escape, if you are not using fermenting lids. Its normal for the brine to turn cloudy after 3 to 4 days. You will also see a thin white film will appear on top of the ferment, its just yeast which you can take out before eating.
Depending on the season and the temperature in your home, the fermentation will take any where between 5 days to a week.
FERMENTED TOMATO PICKLES RECIPE VIDEO
SERVING SUGGESTIONS
You will know when the fermentation is complete when the brine turns cloudy and is bubbling.
For serving, peel the fermented tomatoes and serve on toast or with mozzarella cheese. If you want you can season with a little pepper, but its not necessary. Either way, its so delicious.
HOW LONG CAN YOU STORE LACTO FERMENTED TOMATO PICKLES?
They easily store in the refrigerator for 2 to 3 weeks. My fridge is not so big, so we consume it quickly.
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PRINTABLE RECIPE CARD
Depending on the season and the temperature in your home, the fermentation will take any where between 5 days to a week.
Ingredients
Instructions
