Souring vegetables is a traditional cooking method in many European and Asian countries. As a rule, cabbage is sauerkraut, as this vegetable is best suited for this process. But, in addition to cabbage, other vegetables and even berries can be sourdough
. Not everyone knows that tomatoes are subjected to souring. Moreover, from the point of view of botany, tomatoes are berries. Therefore, berries are subjected to souring, although in an unusual form.
Let’s give a recipe for cooking sour tomatoes
.
Ingredients for sour tomatoes:
- tomatoes – 3,5 kg;
- garlic – 2 heads;
- horseradish root – 50 g;
- horseradish leaves;
- dill umbrella;
- celery;
- black pepper – 10 peas;
- allspice – 10 peas;
- mustard seeds – a tbsp;
- water – 3 liters;
- salt – 6 tbsp;
- sugar – 3 tbsp.
Preparation of sour tomatoes:
Wash tomatoes, horseradish leaves, dill umbrellas and celery under running water. In a saucepan with an enameled bottom put horseradish leaves, dill sprigs, oregano and peppercorns
. Cut garlic cloves and horseradish root into two halves, put half in the pot. Put the tomatoes in the pot, on top of them add the rest of the greens, leaves and garlic and horseradish. Do not forget to put mustard seeds on the top.
In a separate bowl, pour salt and sugar into the water, stir until the grains of sand dissolve.
Pour the prepared brine into the pot with tomatoes, cover with horseradish leaves.
Cover the tomatoes with a press, leave to ferment for 4 days at room temperature. Then put the tomatoes in the refrigerator for 7 days.
You can extend the shelf life of tomatoes in a cold place. Then the sour tomatoes will become richer and more flavorful.
