We thought we had a green thumb before the pandemic but last year this much loved hobby of ours reached a whole new level! Growing, learning and experimenting with new produce became a common thread throughout the team and a beautiful outlet during a difficult time for us all.
Gardening and growing your own produce is good for you and good for the planet - two things we're passionate about and that our local friend Cass McCarthy is an expert on so we decided to get her advice and tips on growing, preserving and making the most of your home grown produce.
If you're yet to stumble across Cass' dreamy instagram page do yourself a favour and check it out here - it's true garden goals! Cass is an organic home grower, nutrition student and mother to her adorable son Finn.
With a garden overflowing with tomatoes Cass has shared her delicious Fermented Green Cherry Tomato recipe so you can make the most out of yours (or your local produce stores) tomatoes while they're in season!
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Fermented green tomatoes are a wonderfully delicious, crispy and tangy snack. Not only do they have probiotic health benefits, but they are a fantastic way minimise waste in the garden. Eat them on their own, as part of an antipasto platter or tossed through salad.
This recipe is for 4 cups of tomatoes, however you can easily adjust the recipe according to how many you have. You can add whatever pickling spices and herbs that you wish, such as chilli flakes, coriander seeds, taragon, basil, parsley, dill and bay leaf, so have fun and get creative.
Ingredients:
- 4 cups green cherry tomatoes
- 4 cups filtered water
- 2 tbsp fine sea salt
- 4 garlic cloves, sliced
- 1/2 tsp black peppercorns
- 2 tsp mustard seeds
- 2-3 sprigs fresh herbs
Method:
- Dissolve the fine sea salt in 4 cups of water to make a brine.
- Pierce each tomato with the tip of a sharp knife to ensure the brine penetrate the thick skin.
- Layer the tomatoes, garlic, herbs and spices in a clean 1L jar.
- Cover with the brine, ensuring that the tomatoes are fully submerged.
- Either cover with cheesecloth or secure with a lid.
- Place jar on a small plate (to catch any overflow) and leave to ferment for 5-10 days, opening the lid or “burping” every day to release any carbon dioxide.
- Taste one after a few days and leave to ferment until they are to your liking. Store them in the fridge when you are happy with the flavour.
