Fermented Cherry Tomatoes: ooh la la!
Recipe type: fermented vegetables
Prep time: 
Total time: 
Serves: 1 qt
Fermented cherry tomatoes are little effervescent bombs of flavor and are great served on a crudite platter or a charcuterie board, or tossed into a winter salad.
  • 4 cups under-ripe cherry tomatoes
  • 1 sprig fresh parsley
  • 2 stems fresh basil
  • 4 cloves garlic, peeled and smashed
  • ¼ teaspoon peppercorns
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon mustard seeds
  • 4 cups purified water
  • 3 Tablespoons kosher, pickling, or sea salt (do not use iodized table salt!)
  • 1 slender chili pepper (optional) if you'd hanker for a bit of heat (which I do)
  1. Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.
  2. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.
  3. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.
  4. Put in a cool, dark corner to ferment for 6-8 days.
  5. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne-like effervescence in your mouth! Prepare your mouth for this party!
  6. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks, and will stay good in the 'fridge for months. At least until Christmastime.
Recipe by vomitingchicken.com at https://vomitingchicken.com/fermented-cherry-tomatoes-ooh-la-la/