Ferment whole cherry or grape tomatoes are delectable in a salad. I found some heirloom variety cherry tomatoes. They came in a package and were a variety of colors. Using colorful vegetables to ferment is always fun. These little tomatoes are easy to flavor. You can add basil and garlic to this ferment if you like. Just place them in the fermenting vessels first before you add the tomatoes.
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- A set of Fermentools or just a starter kit, or you can use a different fermentation vessel, such as a fido jar (a jar with a hinged lid.)
- Wooden spoon for stirring.
- Toothpicks for taste testing, don’t use a fork, the metal may mess with the good bacteria that are growing.
- Mason jar/s (unless using a crock or other vessel) – A pint or quart sized jar is perfect for this ferment.
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- Organic Cherry or Grape tomatoes. Enough tomatoes to fill the vessel and leave a 1 inch headspace for smaller containers and 2 inch for the larger vessels.
- 5% brine using Himalayan Salt
- Filtered Water
Ferment whole cherry or grape tomatoes Recipe:
- Wash, and keep tomatoes whole.
- Place tomatoes in the fermented vessel leaving a 1 to 2 inch head space. A larger container will need a 2 inch head space and more weights..
- Put weights on top, and add the brine until completely covering the weights.
- Ferment for five days in a spot away from light and around 65° F to 75°F.
- When fermenting has completed, refrigerate.
How to eat fermented tomatoes:
- Eat the fresh, right out of the jar.
- Put them in a green leaf salad.
- Use them in any recipe calling for raw tomatoes.
- Try using them in a fermented salsa.
- If you add garlic and basil to your ferment, you could use it to make a bruschetta.
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