The basis of fermentation is the formation of lactic acid in vegetables and fruits from the sugar contained in them. It is a preservative: it contributes to the preservation of fruits and inhibits the development of pathogenic bacteria - for this, its concentration in the brine of 0.7-0.8% is sufficient. This method of preservation preserves vitamins in vegetables. Almost all European nations have their own recipes for fermentation. However, there are general rules that should be followed when planning to cook pickled tomatoes, cucumbers or apples.
First of all, the fruits selected for preservation must be whole, without dents or rot, and sufficiently ripe - after all, lactic acid is formed as a result of sugar fermentation. If this condition is not met, the vegetables will be poorly stored, and their taste will noticeably suffer. The second important point is the correct temperature: optimal values for fermentation are from +15 to +23 degrees Celsius. If the temperature is lower, the pickling process will slow down significantly, and at higher vegetables the vegetables will deteriorate. Finally, before laying them in a container, the fruits must be thoroughly washed, and the dishes must be scalded with boiling water to prevent the growth of harmful bacteria that can impair the quality of the products.
You can make pickled tomatoes in various ways. Traditionally, this was done in large oak barrels, however, tomatoes cooked in a pan or jars are no worse. Beautiful ripe fruits are washed, dried and stacked in layers in a container - spices and herbs must first be laid on its bottom. Tomatoes are poured with hot or cooled boiled brine (2 tbsp. L with a "slide" of salt per 2 liters of water). Part of the spices is placed on top. The container is covered and left to ferment. Tomatoes will be ready in 5-7 days. To improve the process and taste, sugar can also be added to the brine - at the rate of ½ cup for every 2 kilograms of vegetables.
As for spices and herbs, here everyone can focus on their own taste. Traditionally, currant and cherry leaves, horseradish root, garlic, bay leaf, dill seeds, allspice are placed in pickled tomatoes. However, many add something different to this list - for example, basil twigs, tarragon, cloves, hot pepper. The general rule is this: for every kilogram of tomatoes you need to take 50 grams of greens.
An interesting recipe - tomatoes, fermented without adding water ("dry" way). To prepare them, washed fruits are pricked on the side of the stem with a fork and tightly laid in a wide container, shifting greens of tarragon (tarragon), parsley and celery. Each of the layers is salted and sprinkled with sugar. The pan or barrel is covered with a clean cloth (gauze), on which they put a circle and put oppression on top. After the brine appears, the tomatoes need to be taken out to a cool place. For 2 kilograms of vegetables you will need 100 grams of sugar and 1 tbsp. l salt.
Fermented green tomatoes are also very tasty . To prepare them, herbs and spices laid on the bottom of the can are poured with boiling water, then green tomatoes are laid out, chopped in several places with a fork. Between them put cloves of garlic and circles of hot pepper, pour cold brine: on a three-liter jar of tomatoes (about a liter of water) - 60 grams of salt. Top with leaves of cherry or horseradish and pour a little dry mustard so that mold does not appear.
These delicious pickled tomatoes will be ready in one to two weeks. Then they need to be taken out in the cold. Fans of spicy dishes can ferment stuffed green tomatoes, putting chopped garlic and hot peppers, as well as celery and parsley inside each of them. Tomatoes can also be fermented with apples. In general, no matter what recipe you cook your pickled tomatoes, the benefits of this product will be very high, and the pleasure you get from it will be even higher.