Green, thus unripe tomatoes contain a substance called tomatine in addition to solanine. Both tomatine and solanine are toxic so it is not wise to eat green tomatoes in large quantities. Solanine poisoning can cause unpleasant symptoms like fever, abdominal pain, diarrhea, vomiting, drowsiness and lethargy.
"Water needs to sit for a minimum of 24 hours to dechlorinate. It can actually take almost 5 days for chlorine to evaporate completely from the water, depending on the initial concentration of the chlorine, and the total volume of water. "
A wonderful video, clear and concise. You may want to consider Target as a source for half gallon mason jars. They are currently $4.19 each on their website. Do you do any fermenting with sprouts or microgreens?
I sometimes have trouble getting the salt to dissolve in the water, especially if it is coarse salt. So I prepare the salt water before I do anything else. If I know I am likely to have problems dissolving the salt, I will heat part of the water to help that. By the time the tomatoes are all prepared, the salt water is cool and ready to go.
What a super great idea Tikki O! Fermented foods are so good for you too! Best part there is no need to spend huge amounts of money and equipment to do simple fermentation. I love those glass weights for fermenting - highly recommend. I would further recommend using an "air lock" lid..they are pretty affordable, ($3.00) This will seriously help in the fermentation process. Gas can/will build up and if you forget to burp your fermenting jars, you will definitely get some spillover/leak. The air lock lids will help prevent that problem. I do still however, place my jars on a small tray or in a small plastic food container, just in case..
Thank you Forage! I've been using chili peppers in the ferments for added flavor as well as color. Thanks for the tip about the air lock lids, I will check them out!
