Green tomatoes in a barrel
0
1483
Kitchen
Russian
Calorie content
40.9 kcal
Portions
10 l.
Cooking time
45 d.
Proteins *
1.2 gr.
Fats *
gr.
Carbohydrates*
14.2 g
You can ferment in a barrel not only cabbage and cucumbers. Few people harvest green tomatoes in this way. Select small fruits of the same size for such blanks without signs of disease and spoilage. Pay attention to herbs and spices, they affect the taste of tomatoes, cherry leaves, black currant, oak and horseradish leaves, as well as garlic, dill and hot peppers are well suited for this.
Ingredients
Cooking process
Best used for salting oak barrels, their strength increases from contact with water and salt solutions. Vegetables salted in barrels do not lose their juiciness and remain crispy. Prepare a new barrel, thoroughly wash it from sawdust, then fill it 1/5 with hot water, repeat the procedure every hour until the barrel is full. After a day, drain the water and repeat the procedure again. Before laying vegetables, the barrel should be fumigated with sulfur and rinsed with boiling water. Place 1/3 of all spices and spices on the bottom of the barrel.
Dissolve salt in cold water, it is better to use not iodized one. The amount of salt is determined at the rate of 70 grams of salt per 1 liter of water. Pour the resulting brine over the tomatoes in the barrel. Cover the contents with horseradish leaves, they will protect the vegetables from damage. Place a load on top and remove the barrel for a month and a half in a cold room. The barrel should not be placed directly on the earthen floor; it is imperative to make a stand.
Bon Appetit!