Lacto-Fermented Green Tomatoes with Marigolds and Garlic

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Great  way to use all those green tomatoes in the garden before the frost.
It has a very pleasant taste and adds awesome probiotics boost to your gut.
It’s a great addition for salads, sandwich, charcuterie boards, side dish, use brine as a gut shot or add to soups.

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Ingredients 

• Small green tomatoes
• Sea salt
• Water
• Garlic 
• Marigold blooms

Instructions

1. Prick the green tomatoes and remove any stems. Place  in glass jar.
2. Add garlic cloves and Marygolds.
3. Mix 3 tablespoons of sea salt to each quart of water, making enough to completely cover the tomatoes.
4. Weigh the tomatoes down with a fermentation weight. Be sure that the vegetables are completely submerged.
5. Close with the fermentation lid and ferment for 5 days on your counter. Refrigerate and allow fermentation to continue for several more days.

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