Red tomatoes sauerkraut in a saucepan

Delicious tomatoes will give a bright taste to any side dish! It is better to store red tomatoes sauerkraut in a saucepan in a cool place, otherwise they quickly deteriorate. For cooking, dense fruits should be selected, without stains and other damage, each tomato should be as beautiful as possible.

Julia

The author of the recipe

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Composition / ingredients

Servings:

Tomatoes

2.5

Dill (umbrellas)

Cherry leaves

Bay leaf

Peppercorns (black 10 pcs and fragrant 10 pcs)

Mustard (seeds)

Basil

Water

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 1 g

Fats 0 % 0 g

Carbohydrates 67 % 2 g

13 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 6 d 40 min

1. Tomatoes are sorted, we select only ripe fruits, they should not be too soft. Prepared tomatoes are thoroughly washed.

2. At the bottom of a large saucepan, we spread pre-washed umbrellas of dill, cherry leaves, basil sprigs, and also add bay leaf, mustard seeds, peas of black and allspice.

3. In a separate vessel, prepare a saline solution: pour cold water, pour salt, mix until the salt crystals completely dissolve.

4. Put the tomatoes in the prepared container, pour saline solution, cover the pan with a plate smaller in diameter and leave for 6 days at room temperature.

After the specified amount of time, tomatoes can be eaten.

It is best to store in the refrigerator.

Help yourself!