- 200 Grams Green Tomatoes, Sliced
- 5 Grams of Unrefined Sea Salt
- 175 Grams of Fermented Sauerkraut Brine
- 75 Grams of Raw Apple Cider Vinegar
- 1 teaspoon pickling spices
- Wash your fermentation equipment (jar, weight, and lid)
- Wash your green tomatoes in cool water.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.*
- Add tomato slices into the bowl on your scale until the scale reads the designated amount.
- Remove the bowl from your scale.
- Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add the Sauerkraut Brine and the apple cider vinegar to the jar.
- Add the tomatoes into the mason jar.
- Place a small bowl on your scale and tare/zero the scale. Weigh out the salt. Then add the salt to the jar.
- Place your standard mason jar lid on the jar, and secure it. Shake the jar for 2 minutes. (if you do not have a fermentation weight, simply stop here and place the jar in the fridge! Otherwise, move on to step 11)
- Remove the standard mason jar lid. Place your fermentation weight in the jar, submerging the tomatoes and weight fully in the liquid.
- Secure the standard mason jar lid to the mason jar.
- Ferment for 48 hours at room temperature.
- Then remove the weight, secure the lid to the jar, and store it in the fridge.
