Whole Tomatoes Fermented in a Brine

Intro
Translated literally from Russian it would sound more like "salted tomatoes" but it is, in fact, tomatoes fermented in a brine. This condiment-type food is the way how Eastern-European people were preserving tomatoes for centuries. Also this is a second favorite accompaniment to a shot of vodka. Why second? Just because first one, hands down, is a pickle, of course, according to Russian drinking traditions. Even if you don't drink, fermented tomatoes is a great addition to any meal, just ask my husband about it - fermented tomatoes is one of his all-time favorite food.

What it is
It is whole tomatoes kept in brine until they soften and acquire special sweet-and-sour briny tingling taste.

Variations
Per your taste, they can be more or less spicy. Traditionally, in Ukraine, we all add dill as a herb to a brine. Although other herbs, celery and peppers can be added.

How it's served
As a condiment, it is goes very well with any more-or-less mild food. For example, we like it with any type potato dishes or any meat, especially grilled one.

Some side comments
- It is acquired taste, but as soon as you really got into it, you'll love this stuff. Eastern-European cuisine, specifically Ukraine, where I'm from, has a long list of traditional fermented food - from cabbage, cucumbers, tomatoes to apples and watermelons. All of them are important part of everyday meal for us who come from Eastern Europe and grew up on this type of food.

- Fermented tomatoes are at its best after about one week: after fermenting at a room temperature for 3-5 days and being in a fridge for a couple of days.

- My husband adores brine, left from fermented tomatoes - it has balanced sweet and salty taste enriched with tomato, herb and garlic flavors. For centuries, in Eastern Europe, this brine was the best remedy for vodka-intoxicated bodies and was the first thing in a morning as an after-party drink. Fortunately, it is not a huge importance for us personally, we just enjoy tomatoes, and brine in a totally sober condition :)

- Here is slightly different recipe for fermenting tomatoes. In that recipe, I use plum tomatoes, cut in half and seasoned with a finely grated garlic. Those are for impatient people, like me, because tomatoes are ready in day or two. Downside - they keep in a fridge not as long as fermented whole tomatoes.

How to store it
It will keep in a fridge for a long time up to a few months. It will continue to ferment, even in a fridge and taste will change to a more briny.

Tips

- Smaller size tomatoes fit perfectly for fermenting. Although sometimes I cut tomatoes in a half if they are large. In this case they will start fermenting faster and already in 2-3 days jar can be transferred into a fridge.

- Best way to wash dill is to drop whole bunch into big pot with cold water and shake herb with your hand lightly - dirt and sand will fall on a bottom and all damaged leaves will float to a top. Pick bad leaves. Then, with hands, lift herbs out on a paper towel and leave them to dry a little bit. To store herb leftovers, wrap them in a dry paper towel, put in a plastic bag and place in a fridge - it will be ready for you and keep nicely for several days.

- I like to peel garlic this way - place separated cloves into small fold-in sandwich bag (no need for zip-bag!), twist the top and bang it several times off the counter or your husband (if he deserves it :); or rub bag between your palms. Garlic will release a bit of juice which will facilitate peeling. Now, just open bag, use knife to peel cloves (I still use knife because I like to cut off tiny woody end of clove). Get peels into the same bag and throw it away - nice and clean. 

Fermented Tomatoes

 

about 30 tomatoes (I used plum tomatoes but any will do)
1 small bunch of fresh dill
15 garlic cloves, peeled and sliced
3 liters of water
1 tbs of whole black peppercorns
3 bay leaves
6 tbs kosher salt
9 tbs sugar

- To make a brine, in a pot, bring water to a boil, add salt, sugar, black pepper and bay leaves. Turn heat off. Let brine to cool down to a warm temperature. In an hour or two test water with your finger - it should feel warm.

- Meanwhile, wash your tomatoes. With a fork, make holes in a base of tomatoes for a brine to penetrate better.

- Pack tomatoes in a clean jars, fairly tightly. Do not overfill jar though, leaving area above jar's upper curve, below rim, free to be able to cover your tomatoes with brine without sticking them from a liquid. Please note, that on my pictures below, my jars are a bit overfilled - my fermenting experience allows me to step away from a rules, you know :), to have one extra fermented tomato to devour.

- Distribute garlic and coarsely chopped dill evenly between jars, right on a top of tomatoes.

- When brine is cooled down (about temperature of your shower :)), pour it in a jar, completely covering all tomatoes. 

- Make sure all tomatoes are covered with a brine. Those sticking out, will make your tomatoes prone to mold. If you've got some stubborn tomatoes, floating to a surface, cover jar opening loosely with a plastic wrap and place smaller clean glass jar, filled with a water, as a weight. Do not use anything metal, something made of non-reactive materials, such as glass or ceramic, would be appropriate. Make a couple of wholes in a wrap for fermenting gases to escape.

- Place jar lids on a top, if your tomatoes are completely covered with a brine and you are not using weight as described in a previous step. Keep lid ajar for fermenting gases to escape. 

- Let tomatoes seat on a counter for 3-5 days (depending of your room temperature).  On a second or third day you will notice that brine becomes milky - it is the way it should be. 

- On a third day you can try your tomatoes. Most likely, it won't be ready and will taste differently but not quite right, so let them seat in a room temperature more. As soon as you decide they are ready - transfer jars into a fridge. Next day, cold, they will taste amazing.

- Do not be afraid to error on either side deciding when to stop fermenting process by placing tomatoes in a fridge. Often it is matter of taste - some likes it mild, some likes it fizzy as carbonated water. Fermenting will continue in a fridge but very-very slowly, so eventually your tomatoes will become more fermented. Enjoy! When you will get used to its special taste - please, try to control yourself and do not eat tomatoes right from a jar, one by one, in a one seat! :)
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IN PICTURES

Pot with a brine is cooling down.

Prickle your tomatoes with a fork.

Pack tomatoes into jars.

Washing dill...

Lower part of your dill bunch with a think stems is just perfect for brining tomatoes.

Nice and tender dill tops I'll save for my salads.

Pouring warm brine into jars.

Standing..Day 1.

Day 2... Not much of a difference.

Day 3. Note that brine becomes more cloudy - that's how it should be.

Day 4. Yes, it is definitely cloudy. Do not forget to flip over that upper tomato sticking out of a brine :). I decided to leave jars on a counter one more day. Tomorrow they will go to a fridge and tomatoes will be ready to eat.

Cold, juicy, right from a fridge it will go with anything - right now I'll be eating it with simple ciabatta bread and cheese.

Enjoy fermented tomatoes as is, whole, piercing upper end with your teeth, sucking cold refreshing juices out (have napkins handy!) and then biting into a glossy sweet&salty flesh.

Or cut them in a half for more controlled consuming :) Eat it with a skin - it's a fiber and good for you and you can skip on your artificial fiber drink today!

Day7... tomatoes are disappearing from a jar.

Isn't it pretty site?