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Tomato "Zapotec Pink Ribbed"
Eco seeds
Tomato "Zapotec Pink Ribbed".
A drought-tolerant Mexican heirloom, perfect for stuffing!
This very old mid-season variety handles heat and lack of moisture exceptionally well. The plant produces beautiful clusters (6-8 fruits each) of heavily ribbed, eye-catching tomatoes.
Characteristics:
* Plant: Indeterminate type (tall-growing) with regular foliage.
* Fruits: Flattened, with pronounced deep ribbing, 8-10 cm in size. Fruit weight is 100-150 g.
* Color and Texture: Rich pink color. The walls are dense, while the core is somewhat dry (mealy).
Culinary Use:
Thanks to their firm walls and low juice content, these tomatoes hold their shape perfectly during cooking, making them the ultimate choice for stuffing and baking.
HISTORICAL REFERENCE:
This old heirloom variety originates from the indigenous Zapotec people of Mexico.
A drought-tolerant Mexican heirloom, perfect for stuffing!
This very old mid-season variety handles heat and lack of moisture exceptionally well. The plant produces beautiful clusters (6-8 fruits each) of heavily ribbed, eye-catching tomatoes.
Characteristics:
* Plant: Indeterminate type (tall-growing) with regular foliage.
* Fruits: Flattened, with pronounced deep ribbing, 8-10 cm in size. Fruit weight is 100-150 g.
* Color and Texture: Rich pink color. The walls are dense, while the core is somewhat dry (mealy).
Culinary Use:
Thanks to their firm walls and low juice content, these tomatoes hold their shape perfectly during cooking, making them the ultimate choice for stuffing and baking.
HISTORICAL REFERENCE:
This old heirloom variety originates from the indigenous Zapotec people of Mexico.
* Cold-brined (fermented) tomatoes without sterilization.
It is recommended to use firm tomatoes of pink, brown, or "milk" (breaker stage) color for this recipe. Sort the tomatoes by their degree of ripeness and wash them thoroughly.
Place 1/3 of the spices required by the recipe at the bottom of a clean jar, then tightly pack the tomatoes up to the middle of the jar.
Add another third of the spices, follow with more tomatoes, and place the remaining spices on top. Fill the packed jars with a chilled 5—6% brine solution (50-60 g of salt per 1 liter of water). Close the jars with tight plastic (nylon) lids and immediately store them in a cool place like a cellar or refrigerator.
During the initial storage period, natural lactic acid fermentation occurs, so the buildup of carbon dioxide might pop the lid off. If this happens, simply top up the jar with more brine and reseal it with a fresh, boiled lid.
For a 3-liter jar, you will need: 1.6 kg of tomatoes, 50 g of fresh dill, 15 g of garlic, 3 g of hot red pepper, 15 g of a mix of blackcurrant leaves, celery, and parsley, 30 g of sweet bell pepper, and 2 bay leaves.
