The first light frost has arrived in Ohio, and my garden visits are becoming less frequent. The tomatoes that seemed as though they would never stop ripening will offer a welcome taste of summer in the heart of winter.
This quick ferment is my favorite way to preserve those tomatoes. The result is a fresh, lively salsa that can keep for months in the refrigerator. Fermentation adds probiotic benefits while the vegetables retain their brightness and develop a gentle effervescence—a little summer sunshine for the darkest winter months. Serve it as salsa, an unheated sauce, or a garnish, or simply enjoy a few spoonfuls on their own.
Organic vegetables and herbs work best, but substitutions are easy: if you don’t have peppers or garlic, simply add a little more of another ingredient. Choose salt without additives such as iodine or anti-caking agents. During fermentation, keep the vegetables submerged in the brine.
I keep my ferments on the kitchen counter, out of direct sunlight. I label each jar with the date it was made and the expected fermentation time; this quick version usually takes only two to three days. Cover the jar with a loose lid, opening it once a day to release the gas, or use a fermentation weight and airlock if you have them.
One last pointer: even if all of the vegetables are submerged, you might notice a white film on top of the ferment, especially if it’s very warm. This is likely kahm yeast, and it forms where the ferment meets the air. It’s different from mold, and I usually just skim it off my ferment as best I can before putting it in the fridge because it can impact the flavor.
Ingredients
Quart sized jar
4 tsp unrefined salt (sea salt, Redmond’s Real Salt)
Approximately 2 lbs of organic tomatoes - can be cherry, slicing tomatoes, any variety, diced
½ med onion, diced
½ mild pepper, diced
2 garlic cloves, peeled and diced
Herbs - delicate herbs like cilantro and parsley can compliment that flavor well, or stronger herbs if you like, such as rosemary or oregano, or you can even experiment with dill for a more pickled flavor.
Put 4 tsp salt in clean, quart sized jar
Add diced tomatoes, onion, peppers, garlic and herbs.
Put lid on the jar and invert and shake to mix and release juices.
Loosen lid, and allow to ferment for 2-3 days, depending on your room temperature and how you like your ferment. I taste after 2 days to see how it is coming along. The juice should eventually cover all of the vegetables.
On around day 3, depending on the temperature and how quickly your ferment goes, put a lid on it and transfer to the fridge.
Enjoy like you would salsa, with chips or on burritos and tacos, or you can use as an unheated sauce (so you don’t destroy the gut-healthy bacteria) on pasta or as a garnish on sandwiches or vegetables. Very versatile and fresh!