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Fermented cherry tomatoes

Fermented Cherry Tomato Recipe

Jomelyn Mauermann
Fermentation is a great way to preserve your abundance of vegetables from the garden during Summer to last longer. There are so many ways to use up the fermented cherry tomatoes and it is delicious on its own.
5 from 2 votes
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Prep Time 15 minutes
Course Fermentation, Preservation
Servings 0

Equipment

2 Mason jars, 32 ounces

Ingredients
  

  • 2 pounds cherry tomatoes
  • 4 sprigs parsley
  • 2 cloves slice garlic
  • 1 teaspoon peppercorn
  • 1 teaspoon mustard seeds
  • 3 cups chlorine-free water
  • 1 tablespoon pink salt or sea salt

Instructions
 

  • Wash and dry your pickling jars.
  • Make the brine by dissolving the salt in the water. Use chlorine-free water. Chlorinated water for fermentation will slow or stop the growth of the beneficial lacto-bacteria and yeasts.
  • Pack the herbs, garlic, and cherry tomatoes tightly into your jars and cover with brine, leaving about 1 inch of headspace. The brine should cover the vegetables at all times or else they will start to develop mold and your fermentation may be ruined.
  • Secure the mason jar lid to the mason jar (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight
  • Let the fermentation begin. It is ready in 5-7 days. For extra sour flavor, you can leave it on the countertop longer.
  • Store in the fridge for up to six months.

Notes

Recipe Notes

  • Make sure all the ingredients are submerged into the brine to prevent mold especially for the first 24 hours. Use cabbage leaves or fermenting lids that you can find in the store to push down the zucchini into the brine. So long as they remain under the anaerobic safety of the brine, they’ll be safe.

  • Experiment with some herbs and spices you prefer. Basil is a good combination for tomatoes for example.

  • Fermentation could be simple and sometimes it is tricky. I had some mold issues for the first few trial and errors but once you master and get the right method you will keep doing it. It takes a lot of practice. Temperature is also one issue. During Summer it takes only about 3 days and once it gets colder it takes a week. Feel free to taste it.

  • Speaking of taste, you can adjust the saltiness of the brine. I find it safer to add enough salt to help the fermentation process safely otherwise it may create mold issues too.

  • Add this to your side dish, soup, salads or it is good on it's own.

Keyword Fermented food, Fermented Vegetable
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