1Tbsppickling spicepeppercorns, coriander seeds, mustard seeds, etc.
4 bay leaves
4Cunchlorinated water
2.5Tbspsea salt*not iodized
Optional:
2sprigsfresh basil
2sprigsfresh parsley
Instructions
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.
Notes
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.