Well, almost 10 days ago, I posted that I was working on over-fermenting some Ba-Tampte Pickled Tomatoes according to my grandmother’s old “recipe”. My father told me that if I left them out on a counter they would start to react and the juice would foam and eventually overflow the jar which would signal that they were ready.
Nine days later and no such luck. They are in almost exactly the same state, while smelling very much like what I remember, aside from the fact that there is now a little bit of action going on at the bottom of the jar.
I’m sorta embarrassed that I wasn’t able to get something as easy as “leave the jar on the counter with the lid slightly ajar for ten days” to work. I normally take great pride in my cooking skills and while this isn’t really “cooking”, I still expected that it would come out on my first try.
Based on my brother-in-law’s comment that he wanted to hear the review of the emergency room after I ingested these, I have now decided to ditch the current experiment and start over from scratch. The only possible thing I could think that I did wrong was eating one of the tomatoes and adding more pepper and garlic to the mix. Maybe I changed Grandma’s recipe too much to get the reaction started?
In the end, I will win — some way, some how I will figure out how to get those delicious treats into my mouth to bring back the fond memories of sitting in the middle of my grandparents’ kitchen table staring at spread before me with my mouth watering for the tomatoes.







