Fermented Cherry Tomatoes are delectable in a salad. I found some heirloom variety of 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:
- 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 and leave a 1-inch headspace for smaller containers and 2 inches for the larger vessels.
- 5% brine using extra fine Himalayan Salt | To figure out how to make a brine using this handy dandy salt calculator (information below)
- 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.
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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.
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.
- If you add garlic and basil to your ferment, you could use it to make a bruschetta.
More Fermenting Recipes
- 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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Eli
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!
Kristi @HomesteadWishing
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!
Eli
Thank you!
Kristi @HomesteadWishing
You’re very welcome!