Little cherry or grape tomatoes can be fermented in a number of ways. This recipe is just a basic recipe for fermented cherry tomatoes in a salt brine. Additionally, we’ll talk about some popular additions you can easily add to this recipe.
Fermenting Equipment:
- Mason Jars or a Crock – I like using a wide range of sizes. I typically always use wide mouth though. I love my 1/2 gallon mason jars for fermenting.
- Airlocks – If you don’t allow gas to escape automatically through a contraption like an airlock, pickle pipes, cheesecloth, etc… You’ll have to burb them manually. Plus, you’ll run the risk of a ferment blowing up under the pressure of gas buildup.
- Salt – I always use extra-fine Himalayan sea salt in my ferments. It dissolves easily and is perfect for making a brine.
- Wooden Tamper – Ferments like sauerkraut, kimchi may require to tamp the food into the jar and under the brine.
- Glass Weights – Some ferments need to be weighed down and kept under the brine.
- Fermenting Kits – There are several fermenting kits where you can get just about everything you need. However, they don’t usually include the vessels, such as a mason jar or crock.
Fermented Cherry Tomatoes Recipe
These fermented tomatoes go perfect in a green salad!
Ingredients
- Organic cherry or grape tomatoes. Enough tomatoes to fill the vessel.
- 5% brine
- Filtered water
Instructions
- Wash, and keep tomatoes whole.
- Place tomatoes in the fermented vessel leaving a 1 to 2-inch headspace.
- 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.
Notes
Grab the salt brine calculator, so you can easily calculate how much salt you need for each ferment!
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Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 6Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 155mgCarbohydrates 1gFiber 0gSugar 1gProtein 0g
For the most accurate nutritional information, you should calculate the nutritional value of each ingredient yourself. These calculations are provided by a third party and are not expected to be exact. You are solely responsible for ensuring the nutritional information you use is accurate.
Additions To Add To Fermented Cherry Tomatoes
I don’t suggest adding all of these, but you can try some of your favorites and mix them together. I like fermenting some of my favorites to add to a green leafy salad. Think giardiniera…If you’ve ever had that on a salad. Giardiniera is usually pickled/fermented. It adds a delicious texture and taste to any salad!
- Garlic
- Onions
- Cauliflower
- Dill seed
- Peppercorns
- Cucumbers
- Herbs such as dill, rosemary, basil, or thyme
How to Eat Fermented Cherry Tomatoes:
- Eat 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.
- Use them to make a sauce!
- If you add garlic and basil to your ferment, you could use it to make a bruschetta.
More Fermenting Recipes
- Amazing Fermented Giardiniera
- Basil & Garlic Tomatoes
- Bell Peppers
- Fermented Carrots with Garlic
- Garlic
- Fermented Pickles
- Fermented Sauerkraut
- How to Make Water Kefir
- Water Kefir Vacation
- Water Kefir Almond Cream Soda
- Tepache
- Pineapple Chutney
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In the recipe here it says 5% brine. But in the linked “salt calculator” it says that Whole Tomatoes need 2% brine for fermenting. So which one should I do? Thank you!
Hey Eli,
Sorry for the confusion. I’ve been using a 5% brine for cherry tomatoes. Most recipes you’ll see for fermenting tomatoes are 2% brines. You can try either and see what you like better.
I hope that helps! I’m pickling some tomatoes today too! I going to be adding some bell peppers and maybe some celery…
Thanks for stopping by!
Thank you!
You’re very welcome!