Fermented Cherry Tomatoes
When you have an abundance of cherry tomatoes in your garden, fermented cherry tomatoes are one of the best and healthiest ways to preserve them!
Servings 16 servings
- 4 C cherry tomatoes under ripe
- 3 cloves garlic
- 1 Tbsp pickling spice peppercorns, coriander seeds, mustard seeds, etc.
- 4 bay leaves
- 4 C unchlorinated water
- 2.5 Tbsp sea salt *not iodized
- 2 sprigs fresh basil
- 2 sprigs fresh parsley
Gently heat the water to dissolve the salt. Remove from the stove and allow to cool to room temperature.
Put the spices, garlic, bay leaves and optional parsley & basil in your quart (or 2 pint size) wide mouth canning jars. Top with your cherry tomatoes.
Pour the brine over the contents of the jar, covering the contents completely.
Use a fermentation weight to keep the contents of the jar submerged under the brine. Cover with an airlock or a silicone lid.
Place in a cool pantry or cabinet for 5-7 days. Taste them after 5 days to determine if extra time is needed. If not, cover with a regular lid and store in the fridge.
The tomatoes are best consumed after 7-10 days. Refrigeration will slow fermentation but not halt fermentation completely. Fermented tomatoes will keep for several weeks if refrigerated.
- 4 C. of cherry tomatoes makes around 2 pints (1 quart) of fermented cherry tomatoes.
- non-iodized kosher salt can be substituted for sea salt.
Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1098mg | Potassium: 87mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 1mg