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Fermenting Green Tomatoes with Hot Peppers

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Ingredients

Adjust Servings:
3 Pounds of green tomatoes firm
2 Pounds of hot peppers doesn’t matter the variety as long as they are hot
3 Small heads of garlic
¼ Cup of sea salt unrefined
2 Quarts of water filtered

Fermenting Green Tomatoes with Hot Peppers

Cuisine:

    Don’t throw any extra green tomatoes or hot peppers away again. Instead, make this recipe for food to eat throughout the year. Its simple to make, it doesn’t take up a lot of room, and it is healthy foods for a better digestive system. Your gut will thank you and your family will too.

    • Serves 1
    • Medium

    Ingredients

    Directions

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    Sometimes you may find yourself with an overabundance of green tomatoes whether someone gives them to you, like a neighbor, or whether you grow them in your garden. When you have an abundance of green tomatoes, you can only do so much with them in order to preserve their taste and texture. Or maybe the frost is coming early where you live and you still have those tomatoes hanging on the vine trying to ripen before they are picked. If not treated correctly, the can rot before they have time to ripen. The same goes for peppers, whether you grow green peppers, red peppers, banana peppers, or hot peppers; if you don’t use them soon, they go bad and you can’t let that happen. This recipe is going to help you put those extra green tomatoes and hot peppers to use.

    You have probably already dehydrated, froze, and prepared all the green tomato slices in cornmeal and then fried in a hot skillet of lard all you are going to. If you have a crock setting around, its time to get it out and start creating this recipe. With minimal prepping, you can enjoy those extra green tomatoes and hot peppers throughout the winter.

    What if you don’t have a crock? Some people don’t have a fermentation crock to turn to when they want to make something fermented. The fermentation process is preserving foods using a beneficial bacteria that will grow on the food with or without oxygen. The crock simply helps to create the right environment for the bacteria to live on. It also controls the amount of molds that can build up on it, unlike fermenting in other containers. The porous crock can help to keep the environment free of contamination while performing the best job possible. You want to avoid a slimy texture on the inside of your crock at any time.

    While your vegetable is fermenting, a crock is large enough to work with so that when you put a brine inside, you can keep the vegetables submerged.

    Green Tomatoes

    Why should you consume your time with green tomatoes? Well, it turns out that adding green tomatoes to your diet is well worth the added trouble to ferment them. For example:

    • One large green tomato houses about half of the daily recommended requirements of vitamin C. It also contains high amounts of vitamin A
    • All the B vitamins and vitamin K can be beneficial to the body and found in green tomatoes. These B vitamins can help your body deal with fats, carbs, and protein to convert them into energy as well as help in production of red blood cells.
    • The minerals and fiber found in green tomatoes is also beneficial in helping with nerve function, blood, bones, as well as muscles.

    Hot Peppers

    Not many people realize the importance of adding hot peppers to your daily diet but they bring a lot to the table including:

    • Capsaicin which is the alkaloid that gives hot peppers the spicy flavor.
    • Hot peppers can strengthen the digestive system
    • Hot peppers can help lower the cholesterol
    • Hot peppers can improve the circulation of the blood

    For this recipe, you will fermenting the two vegetables the old-fashioned way and you will be pleasantly surprised at the results.

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    Steps

    1
    Done
    5 minutes

    Heat the Water

    Place the water in a pot and heat on the stove until the temperature reaches 100°F.

    2
    Done
    2 minutes

    Salt to water

    Add the salt to the warm water and whisk it until it is completely dissolved. Set aside and allow this brine to cool to room temperature.

    3
    Done
    5 minutes

    Prep the Veggies

    Wash off the tomatoes to remove any dirt and debris. Pat them dry. Then cut them into quarter sections. Add to the crock.

    Peel the garlic cloves and give them a light smash with the back of a spoon. Add them to the crock.

    Wash off the hot peppers to remove the dirt and debris. Pat them dry and add them to the crock.

    4
    Done
    1 minute

    Add Brine

    Pour the brine into the crock and make sure that all vegetables are completely submerged in the water. If the tomatoes, garlic, and peppers don’t stay down, you may need to get a stoneware weight and place inside the crock so the vegetables stay submerged in the brine

    5
    Done
    1 minute

    Add Lid

    Place the lid securely on the crock. You will need to pour water in the well of the crock in order for it to create a seal.

    6
    Done

    Allow the crock to set for fourteen days.

    During the next two weeks, you will want to open the lid on occasion and view the pickles and taste one to ensure that the flavor is coming along the way that it should. The longer it sets, the more sourtasting it will become. Stop the fermentation process when the right sour taste is achieved. The best rule of thumb is if you are not sure, let it set some more.

    7
    Done

    Transfer to Jars

    Place the finished mix in glass canning jars and wipe off the rims before placing a lid on the glass jars.

    8
    Done

    Store the jars in a dark cool place for nine months and up to one year.

    kombuchaguy

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