Fermented tomatoes

Why Would Fermented Green Tomatoes Appear Slimy?

Not Okay Okay


Thanks so much for all your advice and support.  I’m not super new to fermenting, but realize I’ve never done a cut, seedy vegetable before (mostly whole cukes, beets, cabbage etc), and notice something odd on this batch of green tomatoes. Some, but not all, of the cut surfaces seem to be acquiring a whitish, slimy looking (although not slimy feeling) bloom.  They have been under brine, in a crock, for about 3 weeks, and a few seeds have floated to the surface and caught mold, but I’ve discarded these and everything else seems to be fine.  One week ago they smelled and tasted pretty good - thought I’d let them go longer and now they don’t taste as good, and several have this... stuff.  Any thoughts?

Thanks in advance!


Hi Sara,

You are welcome. I am happy to help! However, I am afraid I won’t be much help on this one. It sounds like you did everything just right and last week all was well. Given they don’t feel slimy, just look slimy, I wonder if they just fermented too long and microbes that moved in were not yummy flavor makers. ou also said they don’t taste as good which to me is another indicator that the microbes shifted on you. This off course is all just an educated guess. I can tell you that in general cut seedy veggies are much quicker to cause problems. I have come to doing my cucumbers and green tomatoes whole (or chopped like relish) for this reason.  

As far as this batch, if they are not rotten (sounds like they aren’t) but aren’t pleasing there is not much you can do at this point. If you don’t like them don’t eat them, or make a relish with the ones that are okay and eat it soon. 

I hope that helps.