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.
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!