Lacto-fermented green tomatoes

An European preserve dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 3-4 weeks

Organic sourcing

Green tomatoes and fresh dill are worth sourcing organic, as tomatoes are on the Dirty Dozen and leafy herbs can carry pesticide residues.

Ingredients

• 1 kg green tomatoes
• 4 cloves garlic
• 2 tbsp sea salt
• 4 cups water
• 1 bunch fresh dill
• 1 tbsp whole black peppercorns
• 1 bay leaf

Method

1. Rinse the green tomatoes and remove any stems. Make a small slit on each tomato to help release juices.
2. Peel the garlic cloves and slightly crush them to release their flavor.
3. In a saucepan, combine the water and sea salt, then heat until the salt dissolves. Let the brine cool to room temperature.
4. In a clean, sterilized jar, place a layer of dill, some garlic cloves, peppercorns, and the bay leaf.
5. Pack the tomatoes tightly into the jar, adding remaining dill, garlic, and spices between layers.
6. Pour the cooled brine over the tomatoes, ensuring they are fully submerged.
7. Place a weight on top of the tomatoes to keep them under the brine and cover the jar loosely to allow gases to escape.
8. Leave the jar at room temperature for 3-4 weeks, checking occasionally to ensure the tomatoes stay submerged.
9. Taste after 3 weeks to check for your desired tanginess. Once fermented to preference, store in the refrigerator.

Notes

• Use a smaller jar or a fermentation weight to keep tomatoes submerged.
• Add chili flakes for a spicy variation.
• Fermentation time varies with temperature; warmer means quicker.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic European recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.