Romanov tomatoes, fermented

[Greens, horseradish, garlic for conservation and more]

Romanov tomatoes, fermented

Category: Blanks

Ingredients
red ripe tomatoes
Sweet pepper
fresh apple
fresh cucumbers
vegetables, spices for tomato filling (fresh horseradish, sweet pepper, leaf celery, chilli pepper, garlic)
picking herbs and leaves for marinade
salt

Cooking method

• Wash vegetables with water, clean.
  
• I do not cut the tomatoes at the top, I make a lid. I also cut the middle of the pulp several times, but not through
  
• 
  
• 
  
• 
  
• At the bottom of the pan I put a marinade mixture of dill, cherry leaves, currants, horseradish
  
• 
  
• 
  
• 
  
• On top I put sweet pepper in one layer, coarsely chopped apple, whole cucumbers. I add salt to taste, but generously.
  
• Other vegetables can be added, such as pumpkin, squash
  
• 
  
• 
  
• 
  
• I make a filling for tomatoes:
  
• Sweet pepper, bitter pepper, cut into thin slices.
  
• Finely chop the celery leaf with a knife.
  
• Finely chop the garlic.
  
• Grate horseradish on a coarse grater.
  
• Stir the mixture in a bowl, add salt, stir. Add more salt, saltier than just eating
  
• 
  
• 
  
• 
  
• Put the finished vegetable mixture on the tomatoes, cover it with a lid on top, put it in a pan in a row, on top of the vegetables
  
• 
  
• 
  
• 
  
• Add a good portion of salt again. Fill the spaces between the tomatoes with strips of sweet pepper, other vegetables, sprinkle with the remnants of the green filling
  
• 
  
• 
  
• 
  
• Lay horseradish leaves on top of the tomatoes
  
• 
  
• 
  
• 
  
• Put a plate on top, a lid, etc. (something flat), put a heavy load on top (a decanter, a pot of water) and remove this pyramid to the side for fermenting vegetables
  
• 
  
• 
  
• 
  
• After 1-2 days, remove the load, see if there is enough juice, all the tomatoes are covered with juice, and taste the piece of vegetables and the pickle itself. At this time, you can still add salt, sprinkle on top. Increase the load if there is little fluid.
  
• 
  
• Three days have passed.
  
• My tomatoes are completely covered with their own juice, and tomatoes and vegetables, including
  
• 
  
• 
  
• 
  
• 
  
• 
  
• Different vegetables take salt differently and take different time to ferment. The apples need to lie down a little more, the cucumbers are completely ready and even a little too much salt.
  
• 
  
• The tomatoes turned out to be tasty, lightly salted, moderately salt!
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  

Note

I often use this method of fermenting tomatoes and vegetables, the way of natural fermentation! The method passed to me from my grandmother, I remember how she still made such tomatoes, though only fresh cucumbers were placed on the bottom of the pan.

In this way, it is good to salt tomatoes and vegetables for every day, when the body cannot tolerate the presence of vinegar in pickles, and natural leaven is more useful in all respects. And with this method, you can regulate the amount of salt, less or more, depending on how much you can use it in pickles, so as not to harm the body. The workpiece will not deteriorate from this, since a small amount of vegetables is made, it is quickly eaten and you can put the next batch if necessary - the sourdough (fermentation) period is only 3-4 days.

I tried to make tomatoes in the winter, from those vegetables that are available - it also works well, there is a recipe for such winter tomatoes (greenhouse) on the forum.

The longer the tomatoes stand, the "stronger" the brine will be, the more salty, and thus the degree of salinity of tomatoes and vegetables can be adjusted.

Yes, they won't stand for a long time, won't last!)) The eatability is high))

If the brine is of good quality, clean, you can also add tomatoes and vegetables to it, put it under pressure again, and get a new batch of fermented vegetables! Only with salt you need to be careful, there is enough of it already in the brine, this will need to be taken into account!

For winter pickling, I make a dried pickle mixture, dry the herbs, leaves in a dryer and store in a bag. Garlic is always available, horseradish root can be frozen, it does not take up much space and is always useful.
Greens, horseradish, garlic for conservation and more



The remaining pickle from the tomatoes should not be poured, strain and use for baking homemade bread - the bread turns out to be delicious, fluffy! Bread recipe Wheat bread in brine, with flax seeds



Cook with pleasure and bon appetit!

Admin, please tell me, do you need to cover the top with gauze under oppression? When I salt the tomatoes in the usual way with brine, I cover so that if mold or plaque appears, to remove it. And another question. Do cucumbers taste like ordinary salted ones? And the fermentation will be somehow noticeable? Well, let's say if ordinary cucumbers are fermented, then on the second day a cap of foam appears. And here how?
I just have everything already prepared, now I will put it in a saucepan, so I'm reinsured.

[Lena]

Admin, please tell me, do you need to cover the top with gauze under oppression? When I salt the tomatoes in the usual way with brine, I cover them so that if mold or plaque appears, to remove them. And another question. Do cucumbers taste like ordinary salted ones? And the fermentation will be somehow noticeable? Well, let's say if ordinary cucumbers are fermented, then on the second day a cap of foam appears. And here how?
I just have everything already prepared, now I will put it in a saucepan, so I'm reinsured.

Lenathank you for trusting my culinary eccentricities

Cover with gauze or a waffle towel, from unwanted guests, such as midges

I never have a strong fermentation process. There will be no foam either.
These are preparations for every day (express salting) and I do not store them for a long time. Fermented, salted in 2-3 days and put them in the refrigerator, the vegetables are lightly salted. And we eat quickly.
I cover it on top, as a rule, with a shitty leaf.

Thank you. I've already put it all together. Apples I have Antonovka, so the aroma is worth from all this ........ Straight even eat raw. And the cucumbers are pretty big !!! I came from the dacha the day before yesterday and chose all the cucumbers from the garden, even very tiny ones. In general, I will report back in three days!

P.S. Mom says that once my grandmother in the village sour cabbage in a barrel in layers: a layer of cabbage, a layer of Antonovka, cabbage, small cucumbers, cabbage and so on to the top, and all this was sent to the cellar.

Lena, well, if there is a cellar, you can store there too - how will it work I have nothing but a balcony
Therefore, I cook in small portions to eat faster.

But, these are vegetables of natural fermentation, and are very useful for the body.And grandma did the right thing.My grandmother also always had a saucepan with lightly salted vegetables, without any vinegar

Unfortunately, the cellar remained in the village. Therefore, we will do with a lightly salted set.
Well, in general, this is how it looks for me:

Unfortunately, my hell has degenerated. Scrubbed the last leaves.

Lena, she looks fine! Put the load so that the juice will be given, and let it be salted

I am reporting.
On yesterday, vegetables are completely under the juice that has been released. I guessed right with Salt. She stole one tomato and crumpled it. It is already soft, very tasty, but still sweet inside is not salted to the end. The decisive use will be made at the weekend. In the meantime, I'll put in the second portion.

[Lena]

In the meantime, I put in the second portion

this suggests that the tomatoes are good

Lena, FOR HEALTH!

Mustache! the saucepan is over! The second comes to a condition. Thanks for the recipe!

[Lena]

Well! The recipe caught on for its simplicity and speed.
And you can always get some salt quickly, even in winter

Lena, FOR HEALTH!

[Admin]

Admin, Tanechka, can you ferment green or brown tomatoes according to your recipe? And most of all recipes come with vinegar. I do not want...
Or can you have a recipe for sourdough (pickling) green tomatoes with any vegetables in the range ... like eggplants ...
Throw in a recipe for pliiiz

[Rita]

Rita, can!
Grab the recipe

Tomatoes, green-yellow, in marinade filling (Admin)

Thank you, Tanya, but no vinegar and sugar?
Not everyone can have vinegar and sugar, unfortunately ..

most of all recipes come with vinegar. I do not want...
Or can you have a recipe for sourdough (salting) green tomatoes

[Rita]

Rita, you can do it without vinegar, like stuffed salted eggplant, you get barrel pickle, natural fermentation
Only tomatoes can be very sour.
You can add a little sucrose for flavor and process.