Fermented Cherry Tomatoes
Fermented Cherry Tomatoes
Ingredients
- 500 g cherry tomatoes, enough to fill a 1-liter jar
- 2 cloves garlic
- 2 sprigs fresh dill
- 1 L water, approximately, to cover tomatoes
- 25 g rock salt, for 1 liter of water (2.5% brine)
Instructions
- 1
Thoroughly wash the cherry tomatoes. Using a toothpick or a small skewer, carefully poke 2-3 holes into each cherry tomato. This allows the brine to penetrate and facilitates fermentation.
⏱️ 5 min
- 2
Prepare the 2.5% brine solution. In a clean bowl or measuring jug, combine 1 liter of water with 25 grams of rock salt (or 2.5 grams of salt per 100 ml of water). Stir well until the salt is completely dissolved. Adjust the amount of brine based on the size of your jar and the quantity of tomatoes; you will need enough to fully submerge the tomatoes.
⏱️ 3 min
- 3
Place the 2-3 cloves of garlic and 2-3 sprigs of fresh dill at the bottom of a clean, sterilized 1-liter glass jar.
⏱️ 1 min
- 4
Carefully fill the jar with the poked cherry tomatoes, packing them in snugly but without crushing them. Leave about 2-3 cm of headspace from the top of the jar.
⏱️ 1 min
- 5
Pour the prepared brine solution over the tomatoes in the jar. Ensure that all the tomatoes are completely submerged in the brine. If any tomatoes float, you can use a fermentation weight or a small, clean plastic bag filled with water to keep them under the liquid.
⏱️ 1 min
- 6
Seal the jar tightly with a lid. Place the jar in a cool, dark place at room temperature (ideally between 18-24°C or 65-75°F) to ferment for 3 days. During this time, you might see small bubbles forming, which is a sign of active fermentation. Briefly 'burp' the jar once a day by opening the lid slightly to release any built-up gases, then reseal.
⏱️ 4320 min
- 7
After 3 days, the fermented cherry tomatoes will be tangy and ready to enjoy. Transfer the jar to the refrigerator to slow down the fermentation process and store them for longer. Serve as a garnish, in salads, or as a tangy side dish.
Kitchen Tools
Nutrition Facts (per serving)
Fermented Cherry Tomatoes
- 500 g cherry tomatoes, enough to fill a 1-liter jar
- 2 cloves garlic
- 2 sprigs fresh dill
- 1 L water, approximately, to cover tomatoes
- 25 g rock salt, for 1 liter of water (2.5% brine)
Instructions
- 1
Thoroughly wash the cherry tomatoes. Using a toothpick or a small skewer, carefully poke 2-3 holes into each cherry tomato. This allows the brine to penetrate and facilitates fermentation.
⏱️ 5 min - 2
Prepare the 2.5% brine solution. In a clean bowl or measuring jug, combine 1 liter of water with 25 grams of rock salt (or 2.5 grams of salt per 100 ml of water). Stir well until the salt is completely dissolved. Adjust the amount of brine based on the size of your jar and the quantity of tomatoes; you will need enough to fully submerge the tomatoes.
⏱️ 3 min - 3
Place the 2-3 cloves of garlic and 2-3 sprigs of fresh dill at the bottom of a clean, sterilized 1-liter glass jar.
⏱️ 1 min - 4
Carefully fill the jar with the poked cherry tomatoes, packing them in snugly but without crushing them. Leave about 2-3 cm of headspace from the top of the jar.
⏱️ 1 min - 5
Pour the prepared brine solution over the tomatoes in the jar. Ensure that all the tomatoes are completely submerged in the brine. If any tomatoes float, you can use a fermentation weight or a small, clean plastic bag filled with water to keep them under the liquid.
⏱️ 1 min - 6
Seal the jar tightly with a lid. Place the jar in a cool, dark place at room temperature (ideally between 18-24°C or 65-75°F) to ferment for 3 days. During this time, you might see small bubbles forming, which is a sign of active fermentation. Briefly 'burp' the jar once a day by opening the lid slightly to release any built-up gases, then reseal.
⏱️ 4320 min - 7
After 3 days, the fermented cherry tomatoes will be tangy and ready to enjoy. Transfer the jar to the refrigerator to slow down the fermentation process and store them for longer. Serve as a garnish, in salads, or as a tangy side dish.