Fermented Tomatoes (How to Ferment Cherry Tomatoes)
Fermented Tomatoes are delicious, tangy and a great way to use up and transform homegrown or farmer’s market cherry tomatoes in the summer months. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safety. All you need are a few simple and fresh ingredients as well as time.
- Prep time
- 15 min
- Cook time
- 84 hr 11 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Fresh unchlorinated water
- 1 tbsp Kosher salt, sea salt or pickling salt
- 2 Pints Cherry tomatoes (- or other small tomatoes)
- 1-2 Garlic cloves
- 1 Rosemary sprig
- 1 Bay leaf
- 1-2 tbsp White vinegar (- Optional, see note)
Instructions
- 1
Prepare the saltwater brine. In a large measuring cup or jug, combine the water with salt. Mix well to dissolve the salt.
- 2
Prick the cherry tomatoes. Using a toothpick, poke a few holes in each cherry tomato. This will help the brine penetrate.
- 3
Pack the jar. To your mason jar, add the garlic cloves, cherry tomatoes, bay leaf and rosemary sprig. Feel free to use smaller/larger jar(s) depending on how many cherry tomatoes you have.
- 4
Add the fermenting weight. Add your fermentation weight to the jar, making sure that it does not go above the rim of the mason jar.
- 5
Pour the brine. Carefully pour the brine solution in the jar, making sure all the tomatoes are submerged.
- 6
Apply the fermentation lid and ferment. Twist on the fermentation lid. Ferment the cherry tomatoes for at least 5 days away from direct sunlight. On day 5, taste the cherry tomatoes. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar, apply a regular lid and place the ferment in the fridge.