Make tasty tangy fermented tomatoes at home. Whether you're curious about fermenting tomatoes, want a real lacto-fermented recipe, or need new ways to keep tomatoes fresh, this guide is for you. Learn the perks and steps of this old-timey way to preserve tomatoes. Start with cherry tomatoes as it's easier and progress to larger ones once you feel more confident.
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Instructions
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. Seal the jar with a fermentation lid or cheesecloth to prevent any falling dust, dirt or insects.
Placing a glass bowl serves as weight, which keeps tomatoes submerged under the brine constantly. Once fermented, remove them, cover with a lid and transfer to fridge.
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 halt the process.