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Salting tomatoes may seem simple, but achieving that perfect crunch without sogginess or floating bits requires finesse. Let PasGo share the secrets to salting tomatoes with you!
Pickled tomatoes, a common and delightful dish in Vietnamese households, offer a crunchy texture, a touch of sourness, sweetness, and a hint of chili spice. Especially enjoyable on hot summer days, paired with a comforting broth and accompanied by pickled tomatoes. Salting tomatoes is a straightforward process, yet it demands a certain skill and a unique touch to achieve crispiness without excessive saltiness. So, explore these 2 salting methods below!
Method for immediate consumption after pickling
Ingredients:
- 200 grams of cherry tomatoes
- 1 tablespoon of white vinegar
- 1 clove of garlic
- 2 chili peppers
- 2 limes
- 1 thumb-sized piece of ginger
- Seasoning: 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon salt
Note: When selecting tomatoes, opt for young ones, not too mature, for a tastier outcome.
Method for pickling cherry tomatoes:
- Remove the stems from cherry tomatoes, wash thoroughly with cold water, slice thinly, and immerse in a pot of boiling water to cool, adding a little diluted salt to prevent discoloration.
- Soak the tomatoes in boiled water to cool, adding a bit of diluted salt. Repeat this process every 15 or 20 minutes for about an hour to remove the tomato's stickiness.
- After that, scoop the tomatoes, wash them with boiling water to cool thoroughly, and let them drain.
- Cleanly slice the ginger, peel and thinly slice the garlic; thinly slice the chili.
- Once the tomatoes are drained, knead (mix) them with 1 teaspoon of salt and lime juice (using only one lime). Knead (mix) thoroughly for about 2 to 3 minutes, then rinse with boiling water to cool and reduce saltiness, and drain.
- In a bowl, add 1 tablespoon of sugar and lime juice (use half a lime, or a whole lime if you prefer it tangy). Mix well. Next, add 1 tablespoon of fish sauce to the tomato bowl, taste to see if the tomatoes have the right balance of sourness, saltiness, and sweetness, and adjust the seasoning accordingly.
- Finally, add ginger, chili, and garlic together, mix thoroughly. Wrap the tomato bowl with plastic wrap to avoid discoloration (blackening). Pickled cherry tomatoes can be ready to eat in about 1 hour.
Small tip: If not consumed immediately, you can store the tomatoes in the refrigerator to maintain their crispiness. Shake them before eating to evenly distribute the flavors.
Traditional Pickled Tomato Method (consumed 1-2 days after pickling)
Ingredients:
- Fresh cherry tomatoes: 1kg, it's advisable to choose freshly picked cherry tomatoes, evenly sized, not too young or too mature. The best option is to get them straight from the plant.
- Banana peppers: 10 pieces
- Garlic: 3 bulbs
- Ginger: 1 sprig
- Galangal: 1 sprig
- Seasoning: Salt, sugar
- 1 glass jar for pickling tomatoes
Traditional Pickled Tomato Method:
Step 1: Prepare the Ingredients
- Let the tomatoes sit in a cool place for half a day or expose them to sunlight for 2 hours to slightly wilt. Trim the stems, but not too closely. Then soak them in a bowl with a pinch of salt for 15 minutes to remove any toxins.
- Wash the tomatoes with cold water and let them drain.
- Peel the garlic, smash it; remove the stems from the chili peppers, wash them, and slice them evenly; peel and clean the ginger, cut it into strips; wash and thinly slice the galangal.
Step 2: Execution
- Boil 1 liter of water with 1 tablespoon of sugar, 3 teaspoons of salt. Season to taste, slightly saltier than soup. Let it cool to around 30°C, suitable for pickling tomatoes. For a quicker pickling process, add 1 tablespoon of fish sauce if you prefer the tomatoes to be tangy.
- Clean a glass jar and let it dry. You can also use a ceramic or porcelain jar for pickling. Sprinkle a thin layer of salt and crushed garlic at the bottom of the jar, layer the tomatoes on top, and add a few slices of red chili for extra appeal and a mild spicy taste. Repeat until finished.
- Pour the prepared saltwater, sugar mixture over the tomatoes, ensuring they are fully submerged. Add a few spoonfuls of salt, place strips of ginger, and slices of chili on top.
Important Note: Do not stir the salt layer on top; let the salt dissolve naturally if the initially dissolved amount is insufficient.
- Use a small plate or a nylon bag filled with water to press down on the tomatoes. Tomatoes floating above the water surface can darken and lose their aesthetic appeal and crispiness.
Note: With this pickling method, you can enjoy this delightful traditional dish in just 2-3 days. Pickle 1kg of tomatoes at a time, finish them before pickling more. Do not leave tomatoes in the jar for too long, as the tomatoes will turn white and become harmful.
Pickled cherry tomatoes have an appealing white color, a balanced salty and mildly spicy taste, a delightful fragrance, and a crispy texture. A meal with pickled tomatoes, sour soup, and braised fish remains a favorite among the majority of Vietnamese people. Sometimes, amidst life's chaos, give yourself moments of relaxation and enjoyment. Try visiting Nét Việt Xưa restaurant with your family, not only to savor traditional and hearty meals but also to experience exceptional specialties from all three regions of our homeland, such as roasted deer leg, triple skewer duck, bamboo tube-grilled beef, bamboo tube-grilled shrimp, roasted chicken in clay pot, frog nest, Nét Việt salad, beer-grilled ribs, smoked tofu, Nét Việt shrimp hotpot, and more.
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Compiled by Ngoc Anh - PasGo.vn
