How to make fermented cherry tomato pickles

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  1. Prepare the required ingredients: 1.Cut cherry tomatoes in half; 2.Chop green onions, coriander, and garlic cloves; 3.Cut the bell peppers in half, remove the stems, seeds and membranes, cut half into small dices, and keep the other half intact (for later use); 4.Boil the container of pickles with hot water in advance and control the moisture.

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  2.Put all the "a" ingredients and half of the diced bell peppers in a bowl Stir thoroughly and pour into a glass container 80% full.

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  3. Then slowly add 2 tablespoons of whey.

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  4. Press it slightly with a wooden spoon.

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  5. Then add purified water, do not fill the container, and be at the same height as the ingredients That’s it.

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  6.Use the other half of the bell pepper as a "lid" to cover the top of the kimchi, and then Pour in purified water to completely submerge the ingredients, and then tighten the bottle cap.

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  7. Just store it in a cool place to avoid excessive sunlight.It will be completely fermented in about 5 days, and there will be a lot of foam inside.It can be transferred to the refrigerator and stored for 3-5 months.

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  8.The fermented cherry tomato pickles are very sour and refreshing, with a unique flavor The flavor can stimulate appetite and aid digestion.

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  9.It can be paired with Mexican burritos, white porridge, and as a salad dressing.delicious.
  Bon appetite.