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{Please extend a warm welcome to my dear friend (and affiliate partner) Lisa from Lisa’s Counter Culture. Lisa and I have been friends for several years now and she is a go-to fermenting resource for me and was a BIG help when I first started learning how to ferment anaerobically. She’s sharing a delicious recipe for fermented green tomatoes today. Hope you enjoy! ~Jessica}

Who knew that fermented green tomatoes were so enticing? Each year we grow a forest of tomatoes in our raised beds, and it used to sadden me that there were so many that would never ripen as the weather got colder.

So, I thought, let’s try fermenting some and see what happens. Now’s it hard to wait until the end of the season to grab some to ferment. I bet you could sweet-talk your local farmer into scoring you some if you don’t have access to a garden.

Green tomatoes are rich in antioxidants and B vitamins and may even help fight cancer. Green tomatoes contain an alkaloid called tomatine, which may effectively fight cancer cells, according to researchers who published a study in “Journal of Agricultural and Food Chemistry” in 2009.

Did you know that a large green tomato has 43 milligrams of vitamin C, providing half the daily requirement for men and nearly 60 percent for women? Antioxidant vitamins can help protect your immune system and prevent premature aging. Who doesn’t want that?

Now add in the fact that by fermenting green tomatoes you have increased the bioavailability of all these vitamins PLUS added beneficial microorganisms (probiotics)!

Have I convinced you to start fermenting these yet?

I made Pickled Green Tomatoes – now what?

Well, eat some! There are delicious straight out of the jar. But they are also quite versatile.

  • Salads: Dice them and add them a salad – I’m thinking egg salad, tuna salad, potato salad, a simple tossed green salad and so on.
  • Relish: Pulse them in the processor/blender and make a relish. Add a bit of garlic, and lemon juice to taste. Serve on top of fish, hot dogs, burgers, chicken and deviled eggs.
  • Salsa: Chop some tomatoes; add red onions, cilantro, a few fresh tomatoes and a few squeezes of lime.
  • Summer Soup: Puree some of the green tomatoes and add a bit of yogurt or kefir, some chopped fresh dill and a bit of garlic and make a refreshing soup.

The possibilities are endless! Plus all these preparations preserve the probiotic content so you naturally support yourhealthyh gut flora while enjoying a tasty treat.

How to Make Lactofermented Green Tomatoes // deliciousobsessions.com

How to Make Lactofermented Green Tomatoes // deliciousobsessions.com

How to Make Lactofermented Green Tomatoes

Yield: Approx. 1 liter
Prep Time: 10 minutes
Additional Time: 4 days
Total Time: 4 days 10 minutes

Have an abundance of green tomatoes? Try fermenting them! It's so easy and you'll be pleasantly surprised at how delicious they are.



  • Quartered green tomatoes or cherry green tomatoes halved to fill jar to shoulder
  • 2% brine (19 grams of sea salt to 1 quart of filtered water)
  • Seasonings: garlic, peppercorns, a few slices of fresh spicy pepper


  1. Add garlic and seasonings to the bottom of the jar. Pack tomatoes into the jar so that they fit in snugly and are below the collar of the jar.
  2. Add the brine to cover. The top of the liquid should be at least 1 inch below the top of the jar or to the collar of the jar.
  3. Add the Brine Bowl and make sure the tomatoes are submerged.
  4. Close the lid and add the airlock. Ferment at room temperature, covered, for 4 to 5 days before transferring to the fridge. Be sure to taste first and see if it needs a few more days on the counter.

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Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 5Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

Looking for more ferment recipes? Check out all of Delicious Obsessions’ recipes here.

Note from Jessica: I HIGHLY recommend Lisa’s fermenting book — Lisa’s Counter Culture: Pickles and Other Well-Bred Foods. It is a must-have for anyone who wants to make fermenting a part of their life and diet. Read my review here.

Lisa's Counter Culture Book Review // deliciousobsessions.com


About Lisa of Lisa’s Counter Culture

LHerndonHeadshotLisa Herndon is the founder of Lisa’s Counter Culture, a small venture focused on helping people restore health and wellness via diet and lifestyle changes. She is passionate about organic and real food and loves to share her unique techniques for creating beneficial foods in the tradition of our ancestors but with modern sensibilities. She is especially interested and experienced in fermentation. Lisa teaches popular workshops in the San Francisco Bay Area and offers coaching locally and remotely. She specializes in easy dietary shifts via pantry make-overs, menu planning and individualized coaching plans to help you restore health and balance. You can follow Lisa’s Counter Culture several ways:

  • Subscribe to the Lisa’s Counter Culture Blog
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