Fermented Cherry Tomato Recipe
If your garden is brimming with cherry tomatoes, ferment them. In about a week, tiny little gems will explode with flavor. With bright acidity and rich umami notes, fermented cherry tomatoes taste delicious. Serve them on a charcuterie board, or stir them into your favorite pasta sauce.
Servings: 8 servings (about 1 pint)
Calories: 12kcal
Equipment
- Pint-Sized Mason Jar
- Glass Weights
- Fermentation Seal
Ingredients
- 1 pint cherry tomatoes
- 2 garlic cloves
- 1 tablespoon fresh dill
- 1 ½ teaspoon fine sea salt (about 8.5 grams)
- 1 cup lukewarm water
Instructions
Prepare the brine.
- In a small bowl or pitcher, stir the fine sea salt in the lukewarm water, until completely dissolved.
Prepare the tomatoes.
- Using a small paring knife, carefully pierce each cherry tomato, and then set it into a pint-sized jar. Add the garlic and dill, arranging them it evenly among the tomatoes.
Add the brine.
- Pour the saltwater brine over the tomatoes, ensuring they are fully submerged. If needed, use a small fermentation weight or a clean stone to wedge the tomatoes beneath the brine's surface.
- Seal the jar tightly with a fermentation seal or airlock. If you are using a regular lid without an airlock, you’ll need to open the jar daily to release excess carbon dioxide.
Ferment the tomatoes.
- Place the jar in a cool spot, away from direct light, such as a pantry or cupboard, where it can ferment undisturbed for about 1 week.
Check and store.
- After about 5 days, open the jar and taste the tomatoes. If they’re tangy and flavorful to your liking, they’re ready. If not, allow them to ferment for a few more days.
- Once fermented to your preference, transfer the jar to the refrigerator. The fermented cherry tomatoes will keep for several months and continue to develop in flavor over time.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 444mg | Potassium: 132mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 293IU | Vitamin C: 14mg | Calcium: 9mg | Iron: 0.4mg
