If you’ve still got a pile of green tomatoes after making our chutney, or fancy taking your green tomato skills to the next level, then have a go at making some fermented green tomatoes. By fermenting these hard green balls of apology, you create an ingredient that you can use to add a sharp and sour note to salads and plates of roasted veg. Their flavour and texture is much like a dill pickle. We’re planning to serve these as […]