A Ukrainian TikTok user posting under the handle @katenka1244 has shared a recipe for fermented tomatoes made in plastic buckets that she says are indistinguishable from the traditional barrel-cured variety.
The recipe relies on mustard powder, which she says gives the tomatoes a spiced aroma and protects against mould. For each litre of cold water, the brine requires four tablespoons of mustard powder, one tablespoon of sugar, and two tablespoons of rock salt, not iodised.
The blogger noted that a ten-litre bucket needs four litres of brine and a five-litre bucket needs two and a half litres, so the quantities can be scaled proportionally. Horseradish, blackcurrant and cherry leaves, dill with flower heads, and garlic cloves are layered between the tomatoes, with a horseradish leaf placed on top to extend shelf life.
In comments, @katenka1244 said the tomatoes are fully ready in about a month. She added that the preparation keeps in a cellar until spring if left unopened, but should be refrigerated and eaten within a week once opened. Other users noted in comments that green tomatoes can be fermented with the same recipe.
