Fermented Cherry Tomatoes
Ingredients
- 2 cups cherry tomatoes, washed
- 2 cups water
- 1½ tablespoons salt
- 5 cloves peeled garlic, optional
- 8 leaves fresh basil, optional
Instructions
- Measure the water in a measuring cup. Add the salt and stir. Set this brine aside for a few minutes until the salt has dissolved.
- Place the cherry tomatoes in a clean, 4-cup jar or larger, along with garlic cloves and basil, if using. Pour the brine over the tomatoes. To submerge the tomatoes in brine, place a small weight inside the jar, such as a small glass bowl or a small glass yogurt jar. If the brine begins to overflow, remove some. Close the jar and place it on a plate to catch any brine that might bubble out of the jar during active fermentation.
- Let the jar sit at room temperature for about 5 days. During that time, the brine will become cloudy and the tomato color more subdued—signs of successful fermentation. The tomatoes are ready when they are effervescent and tangy. Move them to the refrigerator, where they will keep for several months or longer. Do not leave them at room temperature as they will turn alcoholic quickly.
- After emptying the jar of the tomatoes, make a second batch by adding more fresh cherry tomatoes to the brine. This second batch will ferment much quicker in the culture-rich brine. Check them every day until they are ready.
Notes
The brine has a salinity of about 5 percent. (Read more here.)