How to Ferment Whole Cherry or Grape Tomatoes

Fermented 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 with 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.

Fermenting Equipment:

• You’ll need some mason jars, like a 2 quart sized mason jars or I like to use 1 half gallon mason jar, when making larger batches.
• My favorite Fermenting Tools are these plastic lids and an airlock! I like the plastic because they never rust, and are easy to clean.
• Always try to use Fine Himalayan Salt. It’s simply the best salt to use for fermenting.
• Wooden spoon for stirring.
• For some ferments you might also need glass weights, to hold the food under the brine.
• Toothpicks for taste testing, don’t use a fork, the metal may mess with the good bacteria that are growing.

Ferment Whole Cherry or Grape Tomatoes Recipe:

Ferment Whole Cherry or Grape Tomatoes Recipe:

These fermented tomatoes go perfectly in a green salad!

Print Recipe

Ingredients:

• 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 | To figure out how to make a brine use this handy dandy salt calculator.
• Filtered Water

Directions:

1. Wash, and keep tomatoes whole.
2. Place tomatoes in the fermented vessel leaving a 1 to 2 inch head space.
3. Put weights on top, and add the brine until completely covering the weights.
4. Ferment for five days in a spot away from light and around 65° F to 75°F.
5. 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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