Re: Lacto? Re: Green tomatoes

Hey Elf!

>>>Question: when you say if they stay out in the cold too long you won't be able to get them to ripen up, do you mean even if you bring them inside? The long period of outside cold affects them so they won't ripen even indoors? <<<

It's been my experience that if a tomato has started to ripen on the vine, it's always ripened in my hous (IF it's 'intact' and if I don't let it get too cold). Fully green tomatoes will never ripen indoors (or so they say). Perhaps Celestial will have more thoughts & info.

It looks like I might have 60-80 pounds of green tomatoes. I've never worked with them before. My pickling cukes were "all done" long before I had enough pickles made to get us through till next season, so I'll definitely be using the green tomatoes for some traditional pickles (dill and bread & butter slices)...but I'll also try some type of ferment/s.

I've been meaning to share my thanks, kudos & appreciation of your lacto-ferments & gardening posts & adventures! You've certainly inspired us to plant garlic this year and do more fermenting!

Questions -

Your shelf-life is phenomenal for ferments! What's the temperature in your storage area? (refrigerator, root cellar, basement, other?) Other than temp, any idea of what's keeping them so crispy for so long?

When you do ferments with the habbies, does the fermenting/storage affect the heat level? and how?

Thanks again for all your posts & inspiration!

Blessings,
Uny