Skip to content

Fermented Cherry Tomatoes

An excellent way to preserve an abundance of cherry tomatoes. The finished fermented tomatoes have a slight effervescence and amazing flavour!

Fermented Cherry Tomatoes

Ingredients

  • 630 g under ripe cherry tomatoes
  • 1 sprig fresh parsley
  • 2 stems fresh basil
  • 4 cloves garlic peeled
  • 1/4 tsp black peppercorns
  • 1/4 tsp coriander seeds
  • 1/4 tsp mustard seeds
  • 1 L water (dechlorinated)
  • 3 tbsp salt (non-iodised)
Warning
  • Do not use chlorinated water! This will inhibit, or even prevent the fermentation.
  • Do not use iodised salt! This will inhibit, or even prevent the fermentation.
Tip

To de-chlorinate water, leave it in an unsealed container for 24h. The chlorine should evaporate. You can also boil it for 15 min to acheive the same result.

Method

  1. Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a litre sized jar, then layer in the tomatoes, parsley, basil, and garlic.
  2. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.
  3. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.
  4. Put in a cool and dark corner to ferment for 6-8 days.
  5. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.
  6. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.

Note

  • These fermented cherry tomatoes will continue to gain effervescence even under refrigeration. The pressure is not in the jar, but in the tomatoes themselves!
  • Refrigerate for up to 6 months.