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Fermented tomatoes with pepper
Fermented tomatoes with pepper are a real find for lovers of spicy snacks. The preparation process takes several days, but the result will definitely surprise you. The secret of this recipe lies in the combination of the tenderness of the tomatoes and the aroma of greens, which then unfolds in each piece. Thanks to the bell pepper, the snack acquires a beautiful appearance and a distinctive sweetness. This method of preparation not only preserves the natural taste of vegetables but also allows you to enjoy them in winter. Cook with pleasure, as it is so simple and fun!
Variations
- With horseradish and cherry leaves for a traditional taste
- With celery and celeriac for lightness
- Ferments in one or two days in a sunny place for quick readiness
Secrets of tenderness and taste
- Use firm tomatoes without damage
- Do not cut the tomatoes completely - this preserves their shape during fermentation
- Horseradish leaves prevent mold - place them on top
Ingredients tips
- Unpeeled garlic should be cut larger for a milder taste
- Add hot pepper to taste - half is sufficient for a 3-liter container
- Freshly chopped cilantro and dill create an authentic flavor
Culinary nuances
- Fermentation is better at a temperature of 18-22 degrees
- Tomatoes will taste best after two weeks, but can be eaten after two days
- Constantly check the brine level - tomatoes should be completely covered
Ingredients for the recipe
Ingredients
Plum Tomato
2 kg
Red Pepper
2 pcs
Hot Red Pepper
to taste
Garlic
250 g
Dill And Parsley Bunch 100g
120 g
Mriia Ground Black Pepper 20g
to taste
Moryachka Grinding №1 Natural Edible Sea Salt 450g
30 g
Khutorok Sugar 800g
30 g
Devaytis Non-carbonated Mineral Water 5l
1 l
Preparation steps
01
Vegetable preparation — Rinse the tomatoes and bell peppers. Remove the stems. Peel the pepper seeds. Cut each tomato in half, but not completely. Time: 10 mins. Guide: Tomatoes and peppers are clean and cut.
02
Processing of greens and spices — Rinse cilantro and dill greens. Chop them with a knife. Pass the peeled garlic through a press or chop thinly. Chop the hot pepper as finely as possible. Time: 8 mins. Guide: Greens and garlic are chopped.
03
Filling preparation — Place the chopped greens, garlic, and hot pepper in a deep bowl. Add salt and sugar. To add spiciness, sprinkle with black ground pepper. Thoroughly mix all components. Time: 5 mins. Guide: The filling is homogeneous and well-mixed.
04
Stuffing the tomatoes — Place the prepared mixture of greens and garlic inside the cut tomatoes. Arrange the stuffed tomatoes in a deep container or bucket. Place pieces of bell pepper between the tomatoes. Time: 8 mins. Guide: All tomatoes are stuffed and layered.
05
Preparation of weight and fermentation — Cover the tomatoes with horseradish leaves and greens. Place weight on them - it can be a jar of water or compote. Leave at room temperature 18-22 degrees. Time: 2 mins. Guide: The weight is set, the container is ready for fermentation.
06
First fermentation — Leave the tomatoes for at least two days at room temperature. If possible, place in a sunny location to speed up the process. After a day, check for any foam on the surface. Time: 2880 mins. Guide: Two days have passed, the tomatoes have acquired a light color and a mature aroma.
07
Tip Fermented tomatoes taste better after two weeks of standing in the cold, but can be eaten as early as the third day. They are perfect with hot dishes, especially potatoes and grains. If the tomatoes start to turn green - this is normal, they just ferment more.
Where to order ingredients
Select the required ingredients in one of the stores
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