Salting Green of Fig Tomatoes
Ingredients
Directions
Salt and seal
Add 60 pounds of coarse sea salt to a cask of tomatoes.
Distribute the salt evenly through the tomatoes.
Seal the cask and fill it with fresh water through the bunghole.
Ferment and finish
Leave the bung out while the tomatoes ferment.
Once fermentation is complete, add enough 50-degree brine to fill the barrel and seal it.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Coarse sea salt
- Draws water out of the tomatoes and inhibits spoilage microbes so they ferment safely.
The step that matters
Distributing the salt evenly through the tomatoes. Salt that is unevenly spread leaves some tomatoes under-salted, where spoilage microbes can grow, and others over-salted and soft. Even distribution lets the whole cask ferment uniformly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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