Fermented Tomatoes Guide: A Healthy Way To Preserve Tomatoes

Have you ever considered trying fermented tomatoes and giving them that delicious tangy twist? Whether you’re looking to experiment with fermenting tomatoes, searching for an authentic recipe for lacto fermented tomatoes, or simply preserving tomatoes / pickling without vinegar, this guide has got you covered.

Swap in fermented tomatoes to brighten up your dishes! Their tangy twist can transform your BBQ sauce, bring depth to marinara and add zest to relishes. Pair the pickled tomatoes with grilled meats, slip into burgers or veggie sandwiches, or sprinkle across salads for an unforgettable flavor.

Also consider alternating with the crisp bite of pickled dill cucumbers, fermented beets or fermented cauliflower, the rich zest of sauerkraut, fermented shaved carrot salad, or fermented watermelon.

Below, discover the benefits, how-to steps, and uses of fermenting/ pickling tomatoes.

Related: Fermented Fresh Fish (Mackerel) Recipe

Ingredients Needed

• Tomatoes: Choose ripe, firm, and blemish-free tomatoes for best results. Cherry tomatoes are a popular choice due to their bite-sized nature, but any variety will work, even green tomatoes.
  • Fermenting cherry tomatoes usually means quicker fermentation, a firmer bite due to their skin-to-flesh ratio, a potentially intensified flavor, and easier layering in jars compared to larger tomatoes, which might require piercing and careful placement for even fermentation.

• Brine (Salt + Water): This fermentation method relies on the natural lacto-bacteria present on the tomato skin. The salt solution creates a brine that allows these good bacteria to thrive while keeping harmful bacteria at bay, preserving tomatoes and adding flavor. Sea salt or kosher salt without additives is ideal for fermenting tomatoes. And chlorine-free water ensures the beneficial bacteria thrive.

• Condiments and spices: can be added to enhance flavors and create unique taste profiles. Some popular additions include:
  • Garlic: Whole cloves or thinly sliced ones can impart a strong, aromatic flavor.
  • Onions: Thin slices or small onion wedges can be added for a hint of sweetness and depth.
  • Ginger: Thin slices or grated ginger can give a zesty touch.
  • Hot Peppers: Add a kick with whole, sliced, or crushed peppers.
  • Herbs: Fresh or dried herbs such as basil, dill, thyme, rosemary, oregano, or bay leaves can be used.
  • Spices: Mustard seeds, black peppercorns, coriander seeds, fennel seeds, mustard seeds, caraway seeds, and juniper berries are popular choices.

Step-by-Step: How To Ferment / Pickle Tomatoes

• Cleanse: Wash the tomatoes gently but thoroughly.
• Preparation: If you have larger tomatoes, pierce each tomato with a clean skewer or a toothpick. This helps the brine penetrate better.
• Brining: Mix sea salt with water until dissolved.
  • The salt-to-water ratio in a brine affects taste and fermentation speed. A 2-3% brine, made from 2-3 grams of salt per 100 milliliters of water, is commonly used for fermenting vegetables and offers a balance of flavor and preservation (you can drink it). A higher percentage, like 5%, yields a saltier brine that can slow down fermentation and enhance preservation but might be too salty for some tastes. I usually use a 2-3% brine for fermenting cucumbers, but here I like the tomatoes to be tangier and I’ll be using a 4% brine solution (2.4 tablespoons of sea salt in 4.2 cups of water which is ~1000 ml).

• Packing: Place the tomatoes in a sterilized jar (along with the spices or herbs if using, alternating in layers);

• Pour the brine, ensuring everyhting is submerged under.

• Seal: Use a fermentation weight to keep the tomatoes submerged. Close the jar lightly with a fermentation lid or cheesecloth to prevent any falling dust, dirt or insects.

• Ferment: Store in a dark, cool place for 3-5 days, it depends on the temperature. A higher room teperature will speed up the fermentation process. Check daily to ensure tomatoes remain submerged and to release gas buildup. Give the jar a shake or two.
• Taste: Once they reach your desired level of fermentation, transfer to the refrigerator to slow down the process.

Fermented Green Tomatoes

Fermenting green tomatoes, including smaller varieties, follows the same process as ripe ones. Due to their firmer texture, it’s helpful to slice or prick them to allow the brine to penetrate deeper. This ensures a consistent ferment and a tangy, probiotic-rich result that can be used in various dishes.

Fermenting tomatoes is more than just preserving; it’s an art that enriches flavor, nutrition, and gives you a new way to savor your garden’s produce. With this newfound knowledge, head to your kitchen or garden, and start your fermenting journey! Share your experiences and creations with me, and inspire others to dive into this age-old practice.

Happy tomato fermenting!

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