I fermented green Roma tomatoes for the first time late last summer/autumn. They did not get mushy even with nothing added to help them stay crisp. I experimented with a pinch of Pickle Crisp in one jar as it is supposed to help stabilize the pectin in the cell walls. It wasn't needed. I think if they have any hint of ripening then they might get mushy, but personally I think they tasted better if they were bigger. Next time, I will choose only fairly large green tomatoes, as the smaller they were, the more bitter.

I liked the flavor of the ones that had yellow onion wedges added in, but I did most of them plain, so I could see what their character is. I tried dill seed in some, but wasn't impressed.

Various amounts of horseradish are often included in the green tomato ferment recipes but it is primarily for flavoring rather than any preserving effect. The fermenting process alone tends to soften whatever food you use no matter what additives.

The secret to fermenting them and still ending up with somewhat crisp ones is the greener the better. Like matthias said - even a hint of ripening will soften them.

But the issue then it the flavor as fermented really green ones doesn't appeal to all. So it is a trade off - flavor for crispness.

Dave

Forgot to say that I tried garlic, too, and did not like that as much as the onions. I think I read in Sandor Katz's The Art of Fermentation the suggestion that horseradish helps things stay firm or crisp. I looked briefly in the book this morning, but did not find it.

Thanks Matthias and Dave, appreciate the information. Have wondered for years how a neighbor made such wonderful tasting tomatoes. We have tried many recipes and never came close. After reading about fermenting, it occurred to me, that is what he did in a crock.. Will let you know when we test the tomatoes. if we got closer to what I remember. Jeri

Horseradish root, as well as horseradish leaves, cherry leaves, and black current leaves (definitely not the American varieties related to jostaberries), are all used because of tannins that help the pickled vegetables stay crisper. It is like the natural version of Pickle Crisp. That they also impart some flavor to the pickles is just a bonus. I just dug out some chunks of horseradish root from the large pot I keep for some of my wife's pickle-making. She likes making them the way she grew up with in Siberia.