Tart, garlicky, and infused with dill, these fermented cherry tomatoes are a delicious summer ferment. They're easy to make and take only 10 minutes of active time (plus 1 week to ferment).
In summer, your garden is heavy with gorgeous, ripe cherry tomatoes. It can be hard to decide what to do with them all. One of our favorite ways to preserve them is to ferment them.
You nestle them in a jar with a little dill and garlic and top them with saltwater brine. In about a week, they soften and turn sharply acidic—like a pickled tomato, only better.
A little dill and garlic give the cherry tomatoes a pop of flavor, so they have the same vibe as traditional sour pickles. They're delicious - garlicky, tart, and just a little funky.
Recipe at a Glance
Fermented vegetables are loaded with beneficial bacteria that support gut health and systemic wellness.
The acids created during fermentation help preserve the cherry tomatoes, so you can enjoy them long after summer.
They're delicious. Fermentation amplifies tomatoes' umami flavors and introduces a sharp acidity. Plus, they're infused with garlic and dill.
What's in it?
Cherry Tomatoes are naturally sweet and ferment quickly. They hold up well in the brine, absorbing the flavors of garlic and dill while developing a tangy, slightly effervescent taste. Little cocktail tomatoes and plump grape tomatoes also work well in this recipe.
Garlic adds a delicious, pungent flavor that works well in many fermented vegetable dishes, such as hot sauce, kimchi, and fermented green tomatoes.
Fresh dill provides a fresh, herby note that enhances the overall flavor profile of the fermented tomatoes. You can substitute dill with other herbs like basil or oregano, depending on your preference.
Salt is essential for creating the brine and facilitating safe fermentation. I favor fine sea salt in my ferments, but any additive-free salt should work.
Room-temperature water dissolves the salt and creates the brine that the tomatoes will ferment in.
Variations
Add a few spices. Mustard seed, coriander seed, black peppercorns, allspice, and other pickling spices can give the tomatoes a richer flavor.
Any fresh herbs will work. While dill weed is my favorite, you can make this recipe with any other herb you like. Fresh basil, rosemary, and bay leaf are good options.
Recipe Tips
Pierce the tomatoes. Pierce each one with a small knife to prevent your cherry tomatoes from floating to the top of the jar. This also helps the brine penetrate the tomatoes more effectively, ensuring even fermentation.
Use a fermentation weight. Keeping the tomatoes submerged in the brine is crucial to prevent mold. If you don't have a fermentation weight, shake your jar of cherry tomatoes every day. Agitating the jar also helps prevent mold.
Ferment away from direct sunlight in a cool place. Temperature plays a key role in fermentation. A cool, dark place helps maintain a consistent environment, allowing the beneficial bacteria to thrive.
Release CO2 buildup. Carbon dioxide naturally builds up during fermentation, and the best way to release it is by using a fermentation seal or airlock. These devices allow the CO2 to escape easily, without letting oxygen in.
If you don't have an airlock, open the jar daily for a few seconds to release the excess carbon dioxide that builds up during fermentation. This prevents pressure from building up.
Taste test. Fermentation times can vary depending on temperature and personal preference. Start tasting your tomatoes after about five days. If they’re not tangy enough, let them ferment a bit longer until they reach your desired flavor.
Recipe Questions
During summer months, you may often see a white film develop on the top of your fermenting vegetables, especially tomatoes.
This is typically Kahm yeast, and it is harmless. Lift it off with a spoon. And continue fermenting as you normally would.
Unlike baking, which requires precision, fermentation is nuanced. Some people enjoy lightly fermented vegetables, while others prefer more mature, intensely sour, funky flavors.
Taste the tomatoes beginning around day 5 and every few days after that. When you like the flavor, transfer them to the fridge. About a week is just about perfect for cherry tomatoes.
Properly fermented cherry tomatoes will keep in the fridge for about 6 months. The acid created during fermentation acts like vinegar, which preserves them.
Serving Suggestions
Serve them alongside cured meats and cheeses on a charcuterie board. Spoon them over toasted sourdough bread with a drizzle of olive oil. Stir them into your favorite pasta sauce.
Love this? Try these summer ferments next.
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