Name: Fermented Tomatoes with Red Onions, Garlic, Dill, and Coriander Seeds
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 2 fresh dill sprigs, left whole, including leaves and stems; 4 large basil leaves, left whole; 1 tsp whole coriander seeds, lightly toasted; 350 g fresh tomatoes, cut large dice; 50 g red onion, cut medium dice; 3 cloves garlic, peeled and sliced thinly; 100 g water; 10 g Kosher salt

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5 from 1 vote

Fermented Tomatoes with Red Onions, Garlic, Dill, and Coriander Seeds

Created by: Tanja Enke Cuisine: The Art of Fermentation Courses: Appetizer, Breakfast & Brunch, Fermentation Recipes, Fermented Fruits & Vegetables, Lunch & Dinner, Sauces, Dips & Condiments, Savory Breakfast, Side Dishes, Snacks

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Servings: 8

Description

I’ve been thinking lately about what exactly got me into the fermentation game as a trained chef, which was years after I started to focus on developing my skills in the kitchen and graduated from Culinary School. I have a friend Hugo from Germany who has been lacto-fermenting vegetables for decades, and he will often give me small jars of fermented products from his garden during the summer months whenever we meet up for a coffee. This tomato and red onion ferment recipe comes from my buddy Hugo.

If you are interested in creating a version of this recipe that includes a bit of added heat, consider adding ¼ of a habanero pepper or a whole serrano pepper into the mix.

Prep time: 20 minutes

Fermentation duration: Approximately 5 days

Serves: 8

Note: Serve these fermented tomatoes with red onions on top of a French-style soft omelet. I made a quick omelet with these tomatoes on top the other night, and immediately proceeded to make myself a second one (side note: I like to make one-egg omelets that are adorable in a tiny pan—don’t knock it till you try it). The fermented tomatoes and onions also pair perfectly when served on top of a small filet of sauteed white fish like cod, haddock, or pollock.

This recipe, as with all fermented recipes, is amazing to give out in small jars as gifts to friends after the fermentation is complete and things have cooled down in the fridge. Fun home-fermented products are some of my favorite gifts to both receive and give out.

Ingredients

2 fresh dill sprigs, left whole, including leaves and stems
4 large basil leaves, left whole
1 tsp whole coriander seeds, lightly toasted
350 g fresh tomatoes, cut large dice
50 g red onion, cut medium dice
3 cloves garlic, peeled and sliced thinly
100 g water
10 g Kosher salt

Instructions

When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.
Add the fresh dill and basil leaves to the bottom of the jar.
Toast the coriander seeds in a dry pan (without fat) over medium heat.
Add the toasted coriander seeds to the jar.
Cut the tomatoes, red onions, and garlic, and add them to the fermentation vessel on top of the herbs and toasted coriander seeds.
Stir together the 100g of room-temperature water with the 10g of Kosher salt until the Kosher salt is fully dissolved.
Pour the salt water brine on top of the herbs, tomatoes, and red onions until they are completely covered.
Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine as best you can.
Secure the contents with a lid, and make sure that the lid isn’t too tight, as gas needs to be released from the jar periodically during the fermentation process.
Note at this stage that your ideal fermentation environment should be dark with a steady temperature of roughly 65˚-70˚F.
Every day, open the jar to release the built-up CO2, and to check on the progress of your fermentation. Give things a taste and see how the flavors are evolving!
After roughly five days, transfer the vegetables to the fridge.
Try to consume the fermented tomatoes within a week or two after transferring them to the fridge.

Keywords: ferment, fermented, tomatoes, onions, vegetables

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Fermented Tomatoes with Red Onions, Garlic, Dill, and Coriander Seeds

Fermented Tomatoes with Red Onions, Garlic, Dill, and Coriander Seeds

Description

Ingredients

Instructions

When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.

Add the fresh dill and basil leaves to the bottom of the jar.

Toast the coriander seeds in a dry pan (without fat) over medium heat.

Add the toasted coriander seeds to the jar.

Cut the tomatoes, red onions, and garlic, and add them to the fermentation vessel on top of the herbs and toasted coriander seeds.

Stir together the 100g of room-temperature water with the 10g of Kosher salt until the Kosher salt is fully dissolved.

Pour the salt water brine on top of the herbs, tomatoes, and red onions until they are completely covered.

Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine as best you can.

Secure the contents with a lid, and make sure that the lid isn’t too tight, as gas needs to be released from the jar periodically during the fermentation process.

Note at this stage that your ideal fermentation environment should be dark with a steady temperature of roughly 65˚-70˚F.

Every day, open the jar to release the built-up CO2, and to check on the progress of your fermentation. Give things a taste and see how the flavors are evolving!

After roughly five days, transfer the vegetables to the fridge.

Try to consume the fermented tomatoes within a week or two after transferring them to the fridge.

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