Lacto-fermented tomatoes

Step 1

Cut a cross on top of the tomatoes with a sharp knife. The cross should be deep enough to press in the filling without cutting through the tomatoes.

Step 2

Mix the filling in a bowl: coriander, parsley and dill. Chop or press the garlic. Mix the herbs with garlic and salt.

Step 3

Fill the tomatoes with the herb mixture. Put them in a jar.

Step 4

Dissolve salt in lukewarm water. Pour the brine over the tomatoes until the edges. Put the top on. Keep in room temperature for four days, then move to the refrigerator or another cool place.

Step 5

The tomatoes are good to eat even after the first fermentation at room temperature. They become lightly salted and fizzy. After another five days in the refrigerator, the taste will mature even more.