Pickled stuffed tomatoes in a saucepan

How to ferment tomatoes

A tasty, aromatic snack has many cooking options; you just need to choose a recipe and strictly follow it. You can pickle unripe and ripe vegetables; cream is ideal for sourdough (such fruits are elastic and dense). Pickled tomatoes contain many useful substances: during the fermentation process, lactic acid is formed, it can break down fiber, thanks to which the body absorbs food better. In addition to this, lactic acid bacteria have a positive effect on the functioning of the stomach and intestines .

Before you ferment green tomatoes or red fruits, you need to familiarize yourself with some rules. Here are some helpful tips for making a delicious salty snack:

It is best to use red (but not brown) or green fruits of medium size, unspoiled, dense and fleshy for fermentation. There should be no white rod or wormholes inside.
To give the snack a richer, piquant taste, pierce each fruit with a toothpick or make small cuts.
You can use different dishes for pickling: glass containers, saucepans, deep bowls, plastic buckets or barrels.
To prepare salted tomatoes, use cherry, currant, oak leaves (give strength), horseradish leaves (from mold), allspice and/or hot pepper, mustard (spiciness). Dill, basil, parsley, and cloves also enhance the taste.
It is recommended to store finished pickled tomatoes for no more than 7-8 months in a cold place.

Food preparation

Before you begin the culinary process, you need to prepare the ingredients. Green or red fruits should be checked for integrity and strength. Then the selected vegetables are thoroughly washed and the stalks are removed. You can ferment them whole or cut them into halves or quarters. Depending on the recipe, other products are prepared: for example, someone prefers to add a little bell pepper or cucumbers (the seeds are removed from the peppers, the “butts” are cut off from the cucumbers). The greens are washed, the garlic is peeled, chopped or used whole.

Green tomatoes in a pan

Time: 40 minutes (+ 3 days of fermentation).
Number of servings: 2-3 persons.
Calorie content of the dish: 32 kcal per 100 grams.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

The first way to prepare a fragrant, savory snack is a recipe for pickled green tomatoes in a saucepan. If you follow all the subtleties of the salting procedure, they will turn out crispy and juicy . Garlic, sugar, currant leaves and dill in umbrellas are used to enhance the taste of the ideal snack. The products described below are enough for three liters of preparation.

Ingredients:

green fruits – 1 kg;
salt – 4 tbsp. spoons;
apple cider vinegar – 15 ml;
garlic – 2 pcs.;
sugar – 1 tbsp. l.;
currant leaves – 4 pcs.;
dill umbrellas – 5 pieces.

Cooking method:

Rinse the vegetables thoroughly and make several punctures in each with a toothpick.
Take a clean, dry three-liter saucepan. Place currant leaves and umbrellas on the bottom.
Place the main ingredient tightly on top. Place a few cloves of peeled garlic on each layer.
Dissolve sugar, vinegar and salt in boiled water at room temperature.
Pour the resulting marinade over the contents of the pan. Place in the refrigerator or cellar for 3 days.
Sometimes tomatoes ferment longer, you need to try.

Pickled spicy stuffed tomatoes with celery and paprika

I would like to offer you a recipe for very tasty tomatoes, which are prepared every autumn in every Georgian, and not only, family. I found the recipe on the forum and immediately got to work. Tomatoes are prepared in 10 days, and you can store them all winter; they turn out crispy and very tasty.

In September I made 3 kg of brown ones for testing, and they flew away within a week. My husband doesn’t like celery in any form; he ate 2 kg of tomatoes. Today I bought 7 kg (I don’t know where he found them in October). Now we’ve done all 7. Previously, I used to just salt green ones in a bucket. Very tasty, but wait 40-45 days. These are a fairy tale! Fast, easy and very tasty.

The first time I put in a little less pepper, but we decided that we could use more, as in the recipe. Today I made everything according to the recipe. My husband peeled and cut the garlic. Now he says that this is the only way we will salt the green ones. And this is a man who hates celery.

To be precise: the first time they put a little brown ones on top, they were ready a little earlier. On the 7-8th day it was already possible to eat green ones, but the real salty-sour taste appeared on the 10-11th day. (In a whisper: they sniffed and licked already on the second day). The most delicious ones are green ones, not small ones. They crunch like an apple and are the most delicious. This time I put the larger ones on the bottom, and the smaller ones on top. So, if you don’t have enough patience to sniff, sneak a few pieces early.

Pickled green tomatoes stuffed

Time: about an hour (+ 4 days).
Number of servings: 4-8 persons.
Calorie content of the dish: 32 kcal.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Some housewives prefer to make pickled green tomatoes in a barrel or bucket. Spicy stuffed vegetables prepared according to this recipe are a universal appetizer for all occasions; you can include it in your daily menu or delight your guests with a salty treat. Pickled tomatoes go well with fried potatoes or cutlets.

Ingredients:

garlic – 4 heads;
green tomatoes – 5 kg;
water – 5 l;
salt – 400 g;
parsley and dill (fresh) – 2 bunches each;
cherry and currant leaves - 5 pcs.;
tarragon - 2 tbsp. l.;
black peppercorns - to taste.

Cooking method:

Remove the stems from the fruits and rinse with water. Cut each one across, but not all the way through.
Peel the garlic, chop under a press or on a coarse grater. Combine the spicy gruel with chopped herbs.
Stuff the tomatoes with garlic mixture (1 teaspoon each).
Place in a plastic bucket, interspersed with cherry, currant leaves, and black pepper.
Boil water, add salt, mix well, remove from stove and cool.
Pour the brine over the ingredients until the liquid completely covers them.
Cover the top with a lid and press down with a press (for example, a jar of water).
Cook pickled green tomatoes in a bucket for four days at room temperature. Then the workpiece is stored in the refrigerator.

Preparation

To prepare the dish, we will need the products indicated in the list. Chop the carrots coarsely and beat them in a blender until crumbly. This is how you get carrots. Grind 2 types of pepper into crumbs. Finely chop the greens. Squeeze the garlic into the vegetables through a press. We combine all the ground products.

Cook the marinade from water, salt and sugar for 5 minutes. Add bay leaf. Let cool. Cut the tomatoes crosswise, but not all the way.

Fill the tomato cuts with filling. Transfer the tomatoes to a salad bowl. Add hot pepper. Cover the top with a plate and a jar of water (or any other weight).

After 3-5 days, the tomatoes are ready. Readiness depends on the room temperature.

Pickled in jars for the winter

Time: about an hour (+ month).
Number of servings: 5-8 persons.
Calorie content of the dish: 23 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

When you want to diversify the range of winter preparations, this recipe with photos comes to the rescue. Pickled green tomatoes for the winter (it’s better to use cream) will be an ideal addition to lunch or dinner; they simply melt in your mouth. The savory dish has an unusual aftertaste and appetizing aroma. The products indicated in the recipe are enough for 6 liters.

Ingredients:

green cream – 2 kg;
salt (without iodine) – 120 g;
garlic – 1 pc.;
bay leaf – 4 pcs.;
allspice – 5 peas;
cloves – 5 pcs.;
black peppercorns – 20 pcs.:
parsley - a bunch;
horseradish and currant leaves, dill seeds - to taste.

Cooking method:

Parsley must be washed, chopped, mixed.
Black and allspice, bay leaves, dill seeds, cloves and a quarter of the herbs are placed in two three-liter jars.
The marinade for fermentation is made from boiled water (0.5 l) and salt.
Place the cream in a glass container, alternating it with cloves of unpeeled garlic.
Place the remaining currant and horseradish leaves on top.
Fill the food with hot brine to the top, cover with plastic lids, and turn the neck down.
The fruits should be kept in the room for three days, and after the fermentation process begins, the jars should be placed in the cold.
Fragrant, pickled tomatoes for the winter will be ready in a month.

Green tomatoes in Armenian style: an easy way

This recipe is perhaps the easiest one you can find. You will spend a minimum of effort and time on preparing green tomatoes in Armenian style

Green tomatoes – 3 kg
Water
Salt – 60 g
Cinnamon – 7 g
Lavrushka – 5 pcs.

Just

Wash the tomatoes and place them in the jars in which you will seal them.
Boil water and fill each jar to the top with it, leave for 35-40 minutes.
Repeat the above procedure twice.
For the third filling, prepare a marinade of water, salt and spices. Boil the marinade for 10 minutes. and fill them with containers with tomatoes.
We roll up the cans of preserved food, place it under a blanket or blanket and wait until it cools down. Then we send it to a permanent storage place in the cold.

Instant cooking

Time: hour (+ day).
Number of servings: 2-3 persons.
Calorie content of the dish: 37 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

If you urgently need to prepare something tasty for the arrival of guests, then quick-cooking pickled stuffed tomatoes are perfect for this purpose. Salting takes about a day . For preparation, ripe (but not overripe) fruits, garlic, plenty of fresh herbs, honey, spices and seasonings are useful. A spicy, original snack will definitely be appreciated.

Ingredients:

red fruits – 1.5 kg;
garlic – 6 cloves;
fresh parsley, cilantro, basil – 200 g.

apple cider vinegar (9%) – 5 tbsp. l.;
honey - 3 tbsp. l.;
water - liter;
hot pepper – 5 pcs.;
coriander seeds – 1 tsp;
bay leaf – 2 pcs.;
salt – 2.5 tbsp. l.;
allspice – 10 pieces.

Cooking method:

Wash the vegetables well and dry with a towel.
Cut the tomatoes lengthwise, 1 cm short of the end.
Wash the greens and chop finely.
Grind the garlic under a press or cut it with a knife. Combine with herbs.
Stuff each red fruit with the resulting mixture. Place in a jar or pan.
Make a hot marinade from all the indicated products (except honey). Cool the liquid slightly and dissolve honey in it.
Pour the cooled brine over the future appetizer and leave at room temperature overnight.
Put it in the refrigerator in the morning. Pickled fruits will be ready in 15-20 hours.

Preparation

Take green tomatoes, preferably the same size, wash them and let the water drain. Cut the tomatoes crosswise, but not all the way, as in the first recipe, and then rub the inside with salt, put them in a bowl and leave so that the tomatoes release their juice. Dill and parsley wash, finely chop, peel and chop the garlic, also remove the seeds from the hot pepper and chop finely.

Mix the herbs, pepper, garlic and stir. Stuff all the tomatoes with this mixture. Then put everything in an enamel pan, cover with a board or plate, stir the weight on top and put it in a cool place. After 10 days, the tomatoes will be ready.

With garlic and herbs

Time: 40 minutes (+ 2 weeks).
Number of servings: 2-3 persons.
Calorie content of the dish: 22 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

It is very easy to diversify a standard daily meal by serving salted tomatoes with herbs and garlic. They are fermented in a three-liter glass jar or other convenient container. To make the taste of the preparation as rich as possible, cherry and currant leaves, dill inflorescences, fresh parsley, as well as your favorite seasonings, spices, and herbs are added to the fruits.

Ingredients:

garlic – 4 cloves;
cream – 2000 g;
parsley - a bunch;
salt – 50 g;
blackcurrant and cherry leaves - 3 pcs.;
water – 1.3 liters;
dill inflorescences – 1 piece.

Cooking method:

Wash the tomatoes, remove the stems.
Peel the garlic and finely chop it with a knife. Rinse the greens with water.
Place parsley sprigs, garlic, currant and cherry leaves, and a dill umbrella on the bottom of the pan.
Place cream on top.
Mix water with salt, pour brine into the contents of the pan.
Place under pressure and put in the refrigerator.
Appetizing pickled tomatoes can be tasted after 2 weeks.

Recipe for stuffed tomatoes with carrots and nuts

Stuffed tomatoes can be prepared with the addition of many other vegetables. Today we will add carrots, nuts and prepare tomatoes stuffed with carrots, herbs, nuts and garlic.

Cut off the tops of the tomatoes, carefully remove the core and reserve.

Cut the tomato pulp into cubes, grate the carrots, chop the nuts and garlic. Mix everything, add sour cream, salt and spices.

Stuff the tomatoes with the prepared filling and cover them with caps.

Serve tomatoes stuffed with carrots, herbs, and garlic on a large platter, lined with lettuce leaves.

With mustard

Time: half an hour (plus 2 days).
Number of servings: 2-3 persons.
Calorie content of the dish: 38 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

The next preparation option is cold sourdough with mustard. There is enough food for a 3 liter pan. For the recipe, it is recommended to choose slightly under-ripe tomatoes, preferably cream varieties. The fermentation process takes 30-40 minutes to prepare and two days to obtain the result. If you do everything according to the recipe, the result will be a finger-licking appetizer.

Ingredients:

currant leaves – 3 pcs.;
ripe cream – 2 kg;
bay leaf – 3-4 pcs.;
fresh dill - 1 bunch.

water - liter;
salt – 1 tbsp. l.;
mustard powder – 20 g;
peppercorns – 6 pcs.;
sugar – 60 g.

Cooking method:

To ferment, take a saucepan (3 l). Place some of the washed cream inside, currant leaves and bay leaves on top. Then - the remaining fruits.
Make the marinade. Bring water to a boil, add salt, sugar and pepper. Boil for five minutes, add mustard, stirring the brine. Cool to room temperature.
Pour marinade over vegetables and place in a cool place.
Salting lasts two days.

Armenian green tomatoes stuffed with herbs, carrots and sweet peppers

This method of preparing a snack is quite simple, but despite this, the output we get is not just delicious green tomatoes in Armenian style,

but also very beautiful.

Green tomatoes – 1 kg large or medium
Carrots – 1 large piece.
Bell pepper – 2 pcs.
Chili pepper – 1 pc.
Garlic – 3 cloves
Cilantro, dill - 1 bunch each
Water – 1 l
Salt – 55 g
Table vinegar – 1 tbsp. l. in every jar

Rich stuffing

The tomatoes must be washed, carefully and not completely cut off the top, this way we will get a tomato with a lid. If desired, you can carefully and very slightly cut out the core of the tomato so that you can add more filling.
The carrots need to be washed and grated.
Both sweet and bitter peppers need to be washed, the core removed, and then finely chopped with a knife.
Peel the garlic and finely chop it, do the same with the herbs.
Now in a plate we combine all the ingredients for the filling: carrots, peppers, herbs and garlic.
Stuff each tomato with the resulting mixture.
The containers in which you will seal the snack must be sterilized. After this, carefully but quite tightly compact the stuffed tomatoes into them.
Prepare the marinade from water and salt; the liquid should boil.
Pour this liquid into containers with snacks, and then add 1 tbsp to each jar. l. vinegar.
After this, the jars are sterilized again with the contents. To do this, place them in a large container of boiling water for about 15 minutes.
We roll up the jars.

Cold fermented

Time: 40 minutes (+ 2 weeks).
Number of servings: 3-6 persons.
Calorie content of the dish: 180 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

Tomatoes in a cold marinade take a couple of weeks to ferment, but it’s worth it. The end result is an incredibly tasty, juicy, aromatic dish. Experts advise choosing vegetables of similar size and maturity for pickling, because this factor affects the duration of the pickling process . If you want a very spicy experience, you can add chili pepper to the tomatoes.

Ingredients:

parsley, dill - 2 bunches each;
sugar – 50 g;
water – 1.5 l;
red cream – 2 kg;
chili pepper - pod;
salt – 120 g;
mustard seeds – 50 g;
dill inflorescences – 4 pcs.;
allspice – 10 pieces.

Cooking method:

Wash the greens and dill umbrellas and dry.
Coarsely chop the dill and parsley, place half of it on the bottom of a jar (3 liters). Chop chili into pieces and place on top.
Add cream, and then add mustard seeds and allspice.
Boil water, dilute sugar and salt in it. Cool.
Place the rest of the greens in the bottle and fill everything with brine.
Cover the container with a plate on which you need to place a small weight.
Ferment the appetizer for 6 days at room temperature, and then another week in a cold place.

Without vinegar

Time: half an hour (+ 3 weeks).
Number of servings: 6-8 persons.
Calorie content of the dish: 28 kcal.
Purpose: preparation.
Cuisine: Russian.
Difficulty: medium.

Most salted tomato recipes include vinegar, but you can make a delicious preparation without using it. The ingredients are based on five liters (pan or bucket). The variety for pickling should be dense, without cracks, and small in size. If you stick to the recipe, then after 3 weeks you can try a savory, aromatic snack.

Ingredients:

garlic – 6 cloves;
salt – 5 tbsp. l.;
red fruits – 5 kg;
leaves and roots of horseradish, cherries and currants, parsley;
dry mustard - 3 tbsp. l.;
hot pepper – 1 piece.

Cooking method:

Peel the garlic cloves and cut into slices. Chop the peppers and herbs with a knife.
Wash the tomatoes thoroughly.
Place garlic, horseradish root, herbs, and hot pepper in a plastic bucket.
Place red fruits on top.
Make a marinade for fermentation from water and salt.
Pour brine into the contents of the bucket and sprinkle with mustard. Cover with a plate and a towel on top. Send to a warm place.
Ferment for 7 days in a warm place.
Place the bucket in the refrigerator for another three weeks.

Preparation

Pepper mode into medium sized circles. Cut the garlic into slices, not finely. Chop the celery.

We don't throw away the tails; we'll need them later. Mix pepper, garlic and celery.

Place the celery tails on the bottom of a pan or bucket.

We cut the tomatoes and put the filling into the cut.

It will fall out, but it’s not scary, something will remain.

Press down and place in a saucepan. We put them in rows.

Place the remaining filling (if any) and a few celery sprigs on the very top. Cook the brine.

For 3 liters of water 6 tbsp. heaped salt (I use coarse salt). Dissolve the salt in water and put it on the fire; when the water boils, remove it from the heat and pour out the hot one. brine for our tomatoes. I'm 8 kg. Tomato needed 7 liters. brine. Place pressure on top of the tomatoes. I have a dish and a 5-liter bottle of water on top.

With horseradish

Time: half an hour (+ 6 days).
Number of servings: 4-6 persons.
Calorie content of the dish: 23 kcal per 100 g.
Purpose: snack.
Cuisine: Russian.
Difficulty: medium.

A simple option that requires a minimum of ingredients is pickled red tomatoes with horseradish. This product is often used for pickling, because it gives a pungent taste and a very appetizing aroma to the preparation. You will also need fresh or dried herbs, a little garlic, and currant leaves. Spicy pickled tomatoes will be ready in a week.

Ingredients:

red cream – 4 kg;
dill inflorescences, leaves + horseradish root;
currant leaves – 4 pcs.;
water;
rock salt – 150 g;
parsley, celery (greens).

Cooking method:

Wash vegetables, leaves and herbs.
Peel the horseradish root and chop it into slices.
Place sprigs of herbs and several slices of horseradish root in clean jars (3 liters).
Spread the cream to the top in layers, alternating with parsley and dill.
Dissolve salt in warm water, strain the marinade.
Pour in the vegetables until it stops. Cover the jars with lids and keep warm.
The salty, aromatic fruits can be eaten after a week.
Keep refrigerated.

Recipes for pickled tomatoes for every taste

In Rus', housewives fermented tomatoes in huge barrels so that there would be enough snacks for the whole winter. Now that the vast majority of people live in cramped city apartments, the task has become somewhat more difficult. Where can I get a barrel? Where should I store it? Resourceful housewives found nothing better than fermenting tomatoes in jars, buckets and pans.

With garlic and herbs

Peculiarities. Fans of spice will love the recipe for pickled tomatoes with garlic, horseradish and herbs. The bright fresh taste of the products will remind you of summer. And hot spices will help the body survive the fight against colds.

4 kg of tomatoes;
horseradish root (about 10 cm);
two heads of garlic;
a bunch of parsley;
dill umbrellas (five for each jar);
salt (70 g for each liter of water);
currant and cherry leaves at your discretion.

Wash and dry the tomatoes. Do the same with greens and berry leaves.
Peel the garlic. If the cloves are too large, cut them in half.
Peel the horseradish and cut into small slices.
Place berry leaves, garlic, horseradish and dill at the bottom of the jars.
Place the tomatoes on top, layering them with leaves and garlic. Place them tightly, but try not to crush them.
Depending on the density of the tomatoes, you will need 2-3 liters of brine. Dissolve salt in warm water. Strain the liquid through several layers of gauze.
Fill the jars to the top with brine. Cover the containers with lids, but not tightly.
Place in a warm place. If after one or two days the liquid in the container ferments, it means the fermentation process has begun. Leave the tomatoes for another five days.
Place the jars in the refrigerator or any other cold place. Ripe tomatoes will be ready in two weeks, and green ones in a month.

With mustard

Peculiarities. The tomato itself has a bright and rich taste. But even such a fragrant vegetable always wants to be given some new shades. Sour tomatoes with mustard for the winter in jars are an original snack with a very unusual taste. Additional sharpness ensures better preservation of the product.

3.5 kg of tomatoes;
three cloves of garlic;
10 g grated horseradish;
liter of water;
60 g salt;
30 g mustard powder;
20 g honey;
two dill umbrellas;
two bay leaves;
carnation inflorescence;
ten coriander grains;
eight black peppercorns;
five peas of allspice.

Place spices, garlic, dill and horseradish in the bottom of the jar.
Pack the tomatoes as tightly as possible.
Dissolve half the mustard, honey and salt with water. Pour the marinade over the tomatoes.
Place gauze or cotton napkin on the container and sprinkle the remaining mustard on top.
Leave the workpiece at room temperature for ten days.
Seal the jar with a lid and place in the refrigerator. In a couple of weeks the product will be ready.

Georgian tomato recipe

Time: 1 hour 40 minutes (+ 10 days).
Number of servings: 8-10 persons.
Calorie content of the dish: 38 kcal.
Purpose: preparation.
Cuisine: Georgian.
Difficulty: medium.

Delicious, appetizing, spicy Georgian-style tomatoes are a fermented preparation that is impossible not to appreciate. Firm green tomatoes are stuffed with seasonings, herbs and filled with marinade. If you need to preserve the snack until winter, then when the fermentation is over, it is filled to the brim with brine and covered with lids . The Georgian-style preparation is salted for 10 days.

Ingredients:

green cream – 10 kg;
garlic – 1 kg;
bay leaf – 6 pcs.;
celery stalks – 1.5 kg;
salt – 700 g;
parsley – 100 g;
capsicum hot pepper – 100 g;
water – 10 l.

Cooking method:

Remove the seeds from the pepper and chop it with a knife. Mix with chopped garlic, herbs, celery stalks.
Cut the tomatoes down the sides to the middle. Stuff them with spicy mixture. Place in jars in layers, alternating with bay leaves and seasonings.
Boil water and dissolve salt in it. Cool the marinade.
Pour the brine into jars and place the green tomatoes under pressure.
Ferment in the room for 3 days, and then place in a cool place.
Cook for 10-12 days.

Pickled tomatoes with cabbage

I want to tell you about another interesting option - how to pickle tomatoes stuffed with cabbage. This is an old Ukrainian recipe, my grandmother loves it very much.

3 kg of tomatoes;
1.5 kg of white cabbage;
1 PC. large carrots;
1 head of garlic;
10-12 pcs. peppercorns.

Cut off the cap of washed tomatoes (ideally the “cream” variety) and scoop out the insides with a spoon into a separate bowl.
Shred the cabbage like you would for borscht. Three carrots on a grater. Stir, add chopped garlic. Season with salt, pepper and crush lightly with your hands.
Stuff the tomatoes tightly with cabbage and carrot filling.
Pour peppercorns into the bottom of a clean pan and place the tomatoes, filling up, in several layers. Place the tomato “entrails” in the free spaces between them.
Prepare the brine: mix cold water with sugar and salt (a tablespoon of salt and sugar for each liter of water). Pour in the tomatoes, cover with a plate, and place the weight. Let them stand in the room for a day, and then move them to the balcony or put them in the refrigerator.
After 4-5 days, the delicious aromatic tomatoes are ready.

I suggest you watch another very interesting video recipe on how to ferment tomatoes at home.

Here they are - tomatoes for the winter, pickled in a pan, bucket, and in jars. There is no shame in serving it, they fly away with a bang. A great appetizer for any meal. Pickle it, you won’t regret it. Enjoy your meal!

Secrets of preparing delicious tomatoes pickled in a barrel

If you want to ferment green or red tomatoes in a plastic or wooden barrel, then you need to know all the nuances of this process. Here are some helpful tips for preparing real, delicious vegetables:

For home fermentation, it is better to use medium-sized containers (10-20 liters).
Before putting the ingredients inside, the barrel must be thoroughly treated with warm water and soda, and then rinsed thoroughly.
You can ferment tomatoes of any level of ripeness, but the best option is green fruits or those that have reached initial ripeness (you can take slightly unripe ones).
The optimal temperature for fermentation in a barrel is from 15 to 24 °C.
To get a tasty, appetizing result, vegetables are laid out tightly but neatly in a container. Each layer is interspersed with spices to enhance the flavor and protect the soaked tomatoes from molding.
Pour the cold, strained marinade over the fruits, cover with a cloth napkin and a wooden circle (must match the diameter of the barrel). Oppression is placed on top.