• Wash the tomatoes and peppers gently but thoroughly.
• If you have larger tomatoes, pierce each tomato with a clean skewer or a toothpick. This helps the brine penetrate better.

Prepare the Brine

• Mix sea salt with water until dissolved. The salt-to-water ratio in a brine affects taste and fermentation speed. I'll be using a 3% brine solution (1.8 tablespoons of sea salt in 4.2 cups of water which is ~1000 ml).

Arrange in The Jar

• Place the tomatoes and cut peppers (halved or quartered) in a sterilized jar (along with the spices or herbs if using, alternating in layers);
• Pour the brine, ensuring everyhting is submerged under.
• Use a fermentation weight to keep the everything submerged in the brine. Cover the jar with a fermentation lid or cheesecloth to prevent any falling dust, dirt or insects. Don't seal, the air is needed for fermentation.
• Tip: Placing a glass bowl filled with water on top can serve as weight and keep everything submerged under the brine constantly.

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 the peppers and tomatoes remain submerged and to release gas buildup. Give the jar a shake or two.
• Once they reach your desired level of fermentation, transfer to the refrigerator to halt the process.