My Cart:

0 item(s) - $0.00
You have no items in your shopping cart.

0

Fermentools Blog

  • Fermented Cherry Tomato "Bombs"

     

    Posted by Andrea

    The end of summer is approaching, and for many gardeners that means the cherry tomatoes are coming in by the dozens, or even hundreds. It can be really difficult to use all of them up! My favorite way to eat them will always be plain, straight from the vine, as I stand with the afternoon sunlight in my hair—but even after I gorge myself with cherry tomatoes, there are usually too many left. Every gardener I know loves to grow cherry tomatoes; they are adorable, tasty, and perfect for snacking. But let's face it; if you grow cherry tomatoes, you will end up with a lot of extra. Fermenting them is a perfect way to prolong their edibility, add tremendous flavor, and kick up their nutritious value with probiotics.

    fermentools_cherry_bombs_2

    Another way to use a bunch of cherry tomatoes? Use them in Glut Sauce; a full-proof, delicious, and super-easy way to preserve any kind of tomato!

    Now, I know what you are thinking; ferment tomatoes? It sounds impossible, and maybe kind of gross. Tomatoes are soft and vulnerable. Won't they just turn into mush? Surprisingly, no! With a short ferment, cherry tomatoes retain their 'pop'. They also gain a delicious fizz, much like fermented salsa. You will be pleasantly surprised by how well tomatoes hold up to fermentation.

    I love the name 'cherry bombs' when it comes to this fermented snack. They burst in your mouth like tiny bombs of flavor. They are fizzy, tangy, and so delicious! The basil and garlic—two ingredients that were made to go with tomatoes—add mouth-watering flavor.

    This is a very short ferment that will need to go into the fridge after just a few days. If the bombs get softer than you'd like, don't fret! Keep them in the fridge for a few months and use them when you make salsa, or crush a few up and add them to your tomato sauce-pasta dish right before you eat it (cooking them will destroy the probiotics). Mine never last long enough to go anywhere but straight into my mouth.

    I cannot emphasize enough: these cherry bombs are absolutely scrumptious eaten as a snack right from the jar. Try a quart of them today—you'll be in love!

    Lacto-Fermented Cherry Tomato “Bombs”

    Gather the following:

    •  1 clean wide-mouthed quart jar

    • 1 pound cherry tomatoes

    • 3 cloves garlic, peeled

    • 1 stem of fresh basil

    • 5-6 peppercorns

    • 1 Tablespoon sea salt

    • 2 cups filtered water or water without chlorine

     Follow these steps:

    1. Start with clean hands, jars and tools to help prevent mold.

    2. Place the basil and garlic in the bottom of the jar. Fill the jar with the cherry tomatoes. This may take a bit less than a pound, as you'll want to leave an inch of headroom.

    3. In a separate bowl or large glass measuring cup, combine the salt and water until the salt is completely dissolved. Pour this brine over the tomatoes. Leave a little over an inch of headroom—you may have a bit of brine leftover.

    4. Place a weight over the tomatoes, then top the quart jar with a lid and airlock. If you don't have weights or airlocks, loosely cover the jar with a lid and shake the jar several times a day. I find it much easier if I use tools; it takes away my trepidation and makes fermenting seem fool-proof!

    5. This is a short ferment. Let the tomatoes ferment for three to five days. When the bombs are fizzy and taste just how you want them, remove the airlock and store the quart jar, covered, in the fridge. I prefer to leave the weight in cherry tomato ferments; they are still slowly fermenting even refrigerated, and the tomatoes tend to float. Leaving the weight in will keep the tomatoes under the brine, helping to prevent mold .

    6. Enjoy for up to three months. If they get too soft in the fridge after several months, you can chop and add them to salsas, soups, and pasta dishes. I really doubt your cherry bombs will last that long, because you will find yourself eating some every day!

     Andrea gardens, forages, cooks and ferments on a little plot in the city. She loves spreading the word about age-old practices and making them new, exciting and feasible for everyone. Find her at LittleBigHarvest.com.
    . . .
  • Fermented Lemonade

    If you want to ditch artificial coloring, sweeteners, and other food additives from your diet, here is a great all-natural thirst quencher your entire family is sure to enjoy.
    . . .
  • Healthy, Fermented Lunchbox Treats

    Fermentools is serious about feeding families healthy food. Whether at home or away, you have peace of mind knowing that your loved ones have something they like, and is good for them, at every meal—especially when at school. Take a look at these ideas and see if your kids won't just love them.
    . . .
  • Kosher Dill Pickles

    When I was in high school, I frequently went home with a friend on the bus. When we arrived at her house, we would devour a jar of her mom's homemade kosher dills, a chunk of cheddar cheese and the box of crackers while watching soap operas. Her pickles were so garlicky and so hot, we called them wicked. While I can't say that these are wicked, I'm sure they will help you to get your pucker on.
    . . .
  • Purple Powerhouse Ferments

    Ever heard the expression to eat the rainbow? There's a reason behind that. The deeper the color of your food, the higher concentration of beneficial nutrients, like anti-oxidants. This post discusses fermenting those powerhouse foods for added benefit.
    . . .
  • Homemade Water Kefir Gummies

    My kids love gummie bears. But I don't love the artificial food coloring and other additives in them. This recipe for water kefir gummies will certainly replace the typical gummie bear in my kids' diets.
    . . .
  • Fermented Giardiniera

     

     

    Posted by Kristi

    Giardiniera is an Italian pickled relish. You may see it on the salad bar from time to time, although restaurants usually have a vinegar-based version. This fermented giardiniera recipe will use the power of salt to preserve and pickle these foods instead of vinegar.

    Fermented Giardiniera | Fermentools.com

    How to eat Giardiniera

    Giardiniera is mostly known for adding on top of a salad, but this relish is fabulous with many other foods and dishes. You can easily make a pasta salad with it. It is delicious with eggs, and maybe some hot sauce! If you like sauerkraut on your hot dogs, you will love giardiniera on them, too.

    Another way to eat giardiniera is to eat it alone, as an appetizer. If you are making an appetizer tray for a dinner or lunch party, add this relish for great color and taste. Guests will love dipping it in a creamy white dip.

    One thing to think about is how spicy you want the relish to be. Some people like it hot, but if you have children who do not like spicy foods you may want to make a mild version. It is all in the selection of peppers. If you want a mild relish you can choose bell peppers, and banana peppers, with no hot peppers. Hot recipes would typically use serrano, or jalapeño peppers.

    Fermented Giardiniera Recipe:

    Tools:

    • A set of Fermentools. Airlock systems are easy to use, and keep a healthy environment for the fermented foods.

    • Wide-mouthed Mason jars; I prefer using a half-gallon size. Some people use a fermenting crock. There are many possibilities when fermenting.

    • Himalayan salt – Don’t use just any salt. This salt is perfect for fermenting.

    • Cook/prepare food properly.

    Ingredients:

    • 2 cups red bell pepper, chopped

    • 2 cups green bell pepper, chopped

    • 2 cups celery, sliced

    • 2 cups carrots, sliced

    • 1 medium white onion, or 4 shallots (chopped/sliced)

    • 3 cups cauliflower, chopped

    • 1-2 serrano peppers, sliced (HOT) *optional for spicy recipe or use pepperoncini peppers for a little spice but not much.

    • 2 banana peppers, sliced

    • 5 garlic cloves, sliced

    • 1 sprig of fresh thyme

    • 2 bay leaves

    • 6 cups of non-chlorinated water.

    Directions:

    1. Wash mason jar/s. Allow to air-dry.

    2. Chop all of the vegetables; mix them up in a large bowl.

    3. Add them to your fermenting vessel/s.

    4. Mix the salt and water, and pour it in over the vegetables.

    5. Remember to weigh down the veggies so that they all stay under the brine.

    6. Secure the Fermentools airlock system and place in a warm, dark place like your pantry. Make sure it is away from direct sunlight.

    Ferment anywhere from four to seven days. Taste them on the fourth day, and determine if they have that wow factor, yet. They should be crunchy and taste just a little sour, like sauerkraut. When you are ready to pull the ferment you can place it in the fridge with a regular lid on it. The airlock can come off and be used in the next ferment.

    I ran out of onions, but I have shallots. Shallots are great to use in place of an onion. They work great in fermenting recipes, providing lots of flavor. They look like large cloves of garlic, and many people think they taste like garlic, but when you peel the paper back you will see they look like a little onion. They smell fantastic, and pack a powerful onion like taste.

     

    Kristi is the blog owner of HomesteadWishing.com She is a wife and mother of three wonderful boys. She loves to write about food, children & parenting, tips and tricks, and survival information.
    . . .
  • Fermented Carrots for a Lunchbox Treat

    Carrots are one of my family's go-to snacks. I love this post by Chris that shows me how to take an already powerhouse vegetable up a notch nutritionally. And to know that my loved ones have them in their lunchboxes gives me extra peace of mind.
    . . .
  • How to Make Water Kefir

    Water kefir is the most popular fermented food at our house. It's the one ferment that each family member enjoys and will drink on a regular basis. I was surprised by how quickly my family fell in love with this bubbly, tangy treat. If you want to try it, too, keep reading.
    . . .
  • Quick and Easy Garlic Ginger Pickles

    Nothing improves a pickle like garlic. But what really makes this one different, is that instead of dill, Teri uses ginger. These Garlic Ginger Pickles are sure to please the most delicate of palates. Try it and see if you don't agree.
    . . .

Items 211 to 220 of 241 total

Page:
  1. 1
  2. ...
  3. 20
  4. 21
  5. 22
  6. 23
  7. 24
  8. 25
The information on this website is not intended to replace professional medical diagnosis, treatment or advice. Health claims on this website do not warranty, guarantee, or predict the outcome for others. Fermentools strongly recommends readers consult a trusted healthcare professional for any medical condition. All information and links to other resources are posted in good faith. We cannot guarantee the accuracy or validity of any information shared from other publications. Fermentools accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website.