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tomatoes fermenting in a jar with basil and black peppercorns
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5 from 4 votes

Fermented Tomatoes

Fermented tomatoes are a great way to carry the garden's harvest months after the frost has come around. Use tomatoes from your own garden, the farmers market, or the grocery store to make this delicious ferment!
Prep Time2 minutes
Cook Time10 minutes
Additional Time19 days
Total Time19 days 12 minutes
Course: Condiment
Cuisine: American
Servings: 6 servings
Calories: 30kcal
Author: Mariana

Ingredients

  • 4 cups filtered water
  • 3 tablespoons pickling OR Kosher salt
  • 1 sprig fresh basil
  • ¼ tablespoon black peppercorns
  • 1 quart cherry tomatoes

Instructions

  • Bring your water to a boil and add the salt. Stir until dissolved.
  • Remove the brine from the heat and allow it to cool to room temperature.
  • Place your sprig of basil and black peppercorns in the bottom of the jar.
  • Place your tomatoes into your jar over the basil and peppercorns. Leave a bit of headspace for the fermenting weight.
  • Pour the cooled brine over your tomatoes. Leave enough space to place a glass fermenting weight on top.
  • Place your weight.
  • Loosely cover with a reusable lid or use parchment paper between the jar and the metal lid.
  • Leave at room temperature for 5 days.
  • After 5 days, transfer to the refrigerator for 1-2 weeks.
  • After 2 weeks, enjoy for up to 6 months.

Notes

  • Use pickling salt or Kosher salt. Read the label to double-check check there is no iodine in the salt.
  • Only use unblemished, fresh tomatoes for the best results.
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Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3514mg | Potassium: 351mg | Fiber: 1g | Sugar: 4g | Vitamin A: 791IU | Vitamin C: 36mg | Calcium: 27mg | Iron: 1mg