Fermented Tomatoes

Fermented tomatoes can be served with sandwiches, salads or with the main dish.

  • 1.25 kg (2.75 lb) tomatoes
  • 1.5 liters (1.5 qt) water
  • 30 g (1.05 oz) salt
  • 2 bay leaves
  • 25 g (0.9 oz) mature dill
  • 3 allspice berries
  • 3 garlic cloves
  • 20 g (0.70 oz) horseradish
  • 6 g (tsp) mustard seed
Fermented tomatoes

Fermented tomatoes.

  1. Wash tomatoes and place them in clay crock or food grade plastic container.
  2. Add water and all ingredients. Cover.
  3. Ferment for at least one week at room temperature.
  4. Store in refrigerator.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish