How to ferment tomatoes so that they are sweet and fragrant

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Fermenting tomatoes in a natural way is a traditional a method that preserves the natural taste of vegetables and gives them a light sweet-sour shade. In order for the tomatoes to turn out not only fragrant, but also sweet, it is worth paying attention to several key points.

First of all, choose ripe, but not overripe tomatoes. It is important that they are undamaged, because even one spoiled berry can spoil the whole batch. Natural fermentation involves the use of only salt, water and natural spices. No vinegars, citric acid, etc.

Interesting fact: during natural fermentation, lactic acid bacteria, which are naturally present on the surface of vegetables, contribute to the formation of a light sour taste, which is harmoniously combined with the sweetness of the tomatoes themselves.

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For brine, take 1-1.5 tablespoons of salt per 1 liter of water. It is important not to add sugar – the sweetness of tomatoes is emphasized by the natural fermentation process. Add garlic, dill umbrellas, horseradish, cherry leaves or currants for flavor. Pour the brine over the tomatoes, cover them with a clean cloth and cheesecloth.

Store the tomatoes at room temperature for 3-5 days, then move them to a cool place. The fermentation process will gradually reveal the sweetness and aroma, creating a unique taste. Patience and proper care are the main secrets of delicious, naturally fermented tomatoes!