Fermented Foods

How to Make Fermented Cherry Tomatoes at Home

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How to Make Fermented Cherry Tomatoes at Home

Recipe by Kelsey ByeCourse: Fermented FoodsCuisine: AmericanDifficulty: Easy


Prep time



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!

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