Bursting (literally) with flavors, this recipe is great for preserving any extra cherry tomatoes you have left over from harvest.
How to Make Fermented Cherry Tomatoes at HomeCourse: Fermented FoodsCuisine: AmericanDifficulty: Easy
Bursting (literally) with flavors, this recipe is great for preserving any extra cherry tomatoes you have left over from harvest. This recipe calls for measuring in grams, which requires a kitchen scale. Don't have one? This is the Escali Digital Food Scale that I use now. I love it!
200 grams cherry tomatoes, punctured
175 grams of fermented sauerkraut brine
75 grams of raw apple cider vinegar
5 grams of unrefined sea salt
- Wash and sanitize fermentation equipment (a splash of cheap vodka will do the trick).
- Wash your cherry tomatoes in cool water. Puncture with toothpick. Set aside.
- Set your scale on a flat surface and set it to weigh in grams.
- Place your empty, clean mason jar on the scale, and tare/zero the scale.
- Add 175 grams of sauerkraut brine to the mason jar.
- Add 75 grams of apple cider vinegar to the mason jar.
- Add 200 grams of cherry tomatoes to the mason jar.
- Add 5 grams of salt to the mason jar.
- Place your mason jar lid on the jar, and secure tightly. Shake the jar for 2 minutes to combine the ingredients.
- Remove your mason jar lid. Place a fermentation weight in the jar to submerge the cherry tomatoes and fermentation weight fully in the liquid. Secure your mason jar lid to the mason jar.
- Leave at room temperature for 24 hours. After 24 hours, remove the weight and secure your mason jar lid back on the mason jar. Move cherry tomatoes to the refrigerator.
- When cold, you’re ready to enjoy!
- Don't forget to take pictures and please share your creations with us @beniciafermentory