Hello Giacomo,
Green tomatoes must be pickled to be safe for eating. Apart from adding
them in kefirkraut, there are a few other means of fermenting or
preserving them. My mother makes vinegar pickled green tomatoes stored
under olive oil, with garlic and oregano. They are wonderful. I think
she prepares these the same way as pickled eggplant. We just got off the
telephone and mum has invited Sandra an I for lunch with her and my
father. We are having homemade cornmeal pizza, with wild garden greens
or " minastra con verdura selvaggi". I shall ask her to explain the
recipe for the pickled green tomatoes, for it's been quite some time
since i helped her make this, and I can not recall how much salt to use
etc. I do recall that the green tomatoes are sliced and salted, then
pressed to remove moisture. I will post both recipes for pickled
eggplant and green tomatoes on the list, when we return home on a semi
full stomach :-) .
BTW, I explain the addition of green tomatoes in kefirkraut, at my
kefirkraut site, under "variations":
http://users.chariot.net.au/~dna/kefirkraut.html
Must go eat mum's wonders [when ever I ask mum "What cha cooking Mum?
She replies.. "I am preparing our Lord's grace cooked with fire". I
often reply... with... "But mum, that sounds contra indicative? Are you
saying you are cooking the Grace of God with the devil's fire? ". Not
that mum needs this, but my inquisitions keep her on her head toes ;-)
Be-well,
Dom
Giacomo wrote:
>Dom,
>
>interesting that you bring this up about the green tomatillos. During
>my stay in California, I got acquainted with pickled green tomatoes,
>available at a deli I went to (not tomatillos). The taste was quite
>unique, and I promised myself I must try a kefirated way of making
>the same thing at home - although green tomatoes are hard to find in
>shops in Belgium. So after reading your message, this sunday morning
>I went to the "marche' du midi", a very large open air market near
>where I live in Brussels, and purchased the unripe tomatoes from a
>very large tomato stand - the guy looked rather puzzled when I told
>him I wanted only the green ones, and please leave out the ripe ones.
>
>I will now try and pickle some on their own in water, kefir whey and
>salt, and will incorporate the rest in the next batch of kefir kraut,
>as you suggested.
>
>Thanks for the recipe and good health to you and everybody on the
>list (and beyond).
>
>Giacomo
>
>
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