Boiled tomatoes are a traditional dish of Russian cuisine. It is believed that fermenting vegetables began in ancient China, and then the practice spread throughout the world. Fermentation
is the process of lactic acid fermentation of vegetables, which occurs naturally under certain conditions: reduced temperature and lack of oxygen.
During fermentation, lactic acid is produced, which is a natural preservative and allows vegetables to be stored for a long time without additional treatment.
Let’s tell you how you can make low-salted sour tomatoes
Ingredients:
- Tomatoes;
- Horseradish leaves;
- Sprigs of dill;
- Cherry leaves – 6 leaves;
- Garlic – 4 cloves;
- Black Pepper – 1 tsp;
- Dry mustard – 2 tbsp.
Ingredients for brine:
- Water – 1 liter;
- Salt – 2 tbsp;
- Sugar – 1 tbsp.
Preparation of low-salted sour tomatoes:
At the bottom of the jar put horseradish leaves, sprigs of dill, cherry leaves, cut garlic into plates.
Put tomatoes on a bed of greens, cover them with cherry and horseradish leaves, dill
sprigs
, garlic cloves, black peas.
Sprinkle
mustard
on the
top to prevent mold from forming. Mix salt and sugar in the water, pour water over the tomatoes.
Cover the jar with a plate, put a weight on the top.
After 6 days, the tomatoes are ready for use.
You can store them after that in the cellar or in the refrigerator.
