Fermented tomatoes: Learn how to ferment cherry tomatoes with this easy lacto-fermented recipe that boosts flavor and digestion. Perfect for beginners!

We’ve had an impressive cherry tomato harvest from our garden this year. I preserved them in many different ways, but fermented tomatoes have been my favorite! The taste is great, the process is very easy (especially when compared to canning), and the additional gut-loving bacteria boost digestion and immunity. It’s a win-win situation in my book.

Why You’ll Love This Recipe

An easy recipe that’s totally worth it: This recipe’s as easy as it gets with no canning, no cooking, just a simple salt brine and a little patience. If you’re new to fermenting, this is the best way to get started. You can throw it together in minutes, and the results? So satisfying. It’s the kind of low-effort, big-reward recipe that just works.
Fermented Foods are packed with good bacteria: These fermented tomatoes are loaded with beneficial bacteria that give you good gut health. The lactic acid from fermentation keeps out the bad stuff and helps all the helpful bacteria thrive. So not only are you getting that tangy, zesty flavor, but you’re also eating something good for your digestion. It’s a simple, tasty way to give your gut a little extra care—way better than anything you’d find in store-bought pickles!.
Bold flavor with just the right kick: If you love a tangy, slightly salty flavor that adds a real punch to dishes, these lacto-fermented tomatoes are it. They’re perfect for waking up salads, topping bowls, or just eating right out of the jar. Fermenting gives them a unique flavor you won’t get any other way—a little zip with that natural tomato sweetness. Plus, they’re the best food for adding a pop of flavor when you want something a little different.
Great way to use up those garden tomatoes: Got a bunch of cherry tomatoes you don’t know what to do with? Fermenting them is one of the best ways to put them to good use, especially if you’re tired of canning. The fermenting process is super low-maintenance and doesn’t require any special equipment beyond a large jar and a kitchen scale. You’ll have jars of fresh, zesty tomatoes to enjoy long after tomato season is over.

What You’ll Need

Cherry tomatoes
Water
Salt

Tools

Large jar
Fermentation weights
Kitchen scale

Instructions

Weigh your jar, then hit “tare” on your scale
Add your tomatoes & water to the jar on the scale
Multiply the weight by 0.03 on your calculator
The number you get is the amount of salt to add to your jar. (3% brine)
After you add the salt, close the jar with a tight-fitting lid and shake vigorously to mix the salt evenly throughout the mixture.
Then, remove the lid and add in fermentation weights. You can either get specialty weights or you can use any ceramic/glass items from your kitchen. The main objective is to keep all tomatoes submerged under water at all times. This can be tricky with cherry tomatoes. If you can’t get them to stay submerged, you can use a cabbage leaf and place the fermentation weights on top.
Cover with a loose-fitting lid or a cloth and secure with rubber bands to prevent insects from getting in.
Place it out of direct sunlight and let it ferment for anywhere from 3 days to 2 weeks. The exact duration will depend on the temperature as well as your taste preference.
You will see bubbles coming up in the jar. When tasting, make sure to use a clean metal utensil and do not double dip.
Once your desired taste is reached, store it in the fridge.

FAQ

You can’t go wrong with cherry tomatoes or grape tomatoes. They’re the perfect size and give you that great, tangy flavor once fermented. And yes, you can also use green tomatoes, though they take a bit longer to ferment. Whatever you choose, just make sure you keep them submerged under water throughout the process. Play around with different tomato recipes to see what variety you like best.

The timing is a little flexible. You’ll want to leave them at room temperature for about 3 days to 3-4 weeks. It depends on how warm it is in your kitchen and how tangy you want them. Just keep an eye out for bubbles in the jar—that’s a good sign. Give them a taste with a clean fork and see if they’re sour enough for you. If you like them more tangy, let them ferment a bit longer. Just remember, keep them in a cool place away from the sun.

It can be tricky with small tomatoes, but the goal is to keep them submerged under water and let them stay in those anaerobic conditions. You can use a fermentation weight or even something like a small plate to weigh them down. Another hack is to put a cabbage leaf at the top of the tomatoes to help keep them down, then put the fermentation weight on top of that. This helps keep things nice and tight and prevents air from getting in and causing any mold or kahm yeast.

For the brine, you only need sea salt and filtered water. Keep the salt to about a 3% brine solution, as it’s the best way to get that nice, tangy ferment. You can even go ahead and throw in a bay leaf or fresh dill for a little extra flavor. You want to get the right salt-to-water ratio to keep everything fermenting just right.

woman holding a large jar full of tomatoes

Tips for a Successful Ferment of Cherry Tomatoes

1. Use the right amount of salt:

Measure your salt carefully to create a 3% brine solution. This helps control the growth of bad bacteria while letting the good bacteria thrive. To get the right amount, use a kitchen scale and calculate based on the weight of your tomatoes and filtered water. Too little or too much salt can throw off the balance, so precision is super important.

2.Keep the tomatoes submerged:

All tomatoes must stay below the brine. If the tomatoes float to the top of the jar, they can be exposed to air, which can invite the growth of bad bacteria or cause issues like kahm yeast. Use a fermentation weight or even a cabbage leaf to keep the tomatoes submerged.

3. Cover your jar loosely:

Avoid a tight lid; instead, cover the jar with a fermentation lid or a cloth secured with a rubber band to let gases escape. The lactic acid bacteria produce carbon dioxide during the lacto-fermentation process, so be sure to let that gas out. A tight seal can lead to pressure buildup, which you want to avoid.

4. Store in a cool, dark place:

Once everything is set, place the jar in a dark place at room temperature for about 3-4 days up to two weeks, depending on how tangy you want your tomatoes to become. Temperature and light can impact how fast your tomatoes ferment, so keep them in a consistent, cooler spot to encourage a steady ferment without spoilage.

Storage

Once your fermented tomatoes have reached the perfect taste, store them in the refrigerator in a sealed glass jar or airtight container. Keeping them cool slows down the fermentation process and helps maintain that tangy flavor.

If you want to store them for longer, you can freeze them in freezer-safe containers. Just scoop out the tomatoes and place them in the container, leaving a little space for expansion.

Thaw them in the fridge when you’re ready to use them, and they’ll be great for tossing in tomato soup, adding to sauces, or even enjoying straight from the jar! These simple storage methods help you enjoy your homemade fermented cherry tomatoes whenever you want.

How to Ferment Cherry Tomatoes {Lacto-Fermented Recipe}

Fermented tomatoes: Learn how to ferment cherry tomatoes with this easy lacto-fermented recipe that boosts flavor and digestion. Perfect for beginners.

Materials

Cherry tomatoes
Water
Salt

Tools

Large jar
Fermentation weights
Kitchen scale

Instructions

Weigh your jar, then hit “tare” on your scale
Add your tomatoes & water to the jar on the scale
Multiply the weight by 0.03 on your calculator
The number you get is the amount of salt to add to your jar. (3% brine)
After you add the salt, close the jar with a tight-fitting lid and shake vigorously to mix the salt evenly throughout the mixture.
Then, remove the lid and add in fermentation weights. You can either get specialty weights or you can use any ceramic/glass items from your kitchen. The main objective is to keep all tomatoes submerged under water at all times. This can be tricky with cherry tomatoes. If you can’t get them to stay submerged, you can use a cabbage leaf and place the fermentation weights on top.
Cover with a loose-fitting lid or a cloth and secure with rubber bands to prevent insects from getting in.
Place it out of direct sunlight and let it ferment for anywhere from 3 days to 2 weeks. The exact duration will depend on the temperature as well as your taste preference.
You will see bubbles coming up in the jar. When tasting, make sure to use a clean metal utensil and do not double dip.
Once your desired taste is reached, store it in the fridge.

Notes

Tips for a successful ferment of cherry tomatoes

Use the right amount of salt: Measure your salt carefully to create a 3% brine solution. This helps control the growth of bad bacteria while letting the good bacteria thrive. To get the right amount, use a kitchen scale and calculate based on the weight of your tomatoes and filtered water. Too little or too much salt can throw off the balance, so precision is super important.
Keep the tomatoes submerged: All tomatoes must stay below the brine. If the tomatoes float to the top of the jar, they can be exposed to air, which can invite the growth of bad bacteria or cause issues like kahm yeast. Use a fermentation weight or even a cabbage leaf to keep the tomatoes submerged.
Cover your jar loosely: Avoid a tight lid; instead, cover the jar with a fermentation lid or a cloth secured with a rubber band to let gases escape. The lactic acid bacteria produce carbon dioxide during the lacto-fermentation process, so be sure to let that gas out. A tight seal can lead to pressure buildup, which you want to avoid.
Store in a cool, dark place: Once everything is set, place the jar in a dark place at room temperature for about 3-4 days up to two weeks, depending on how tangy you want your tomatoes to become. Temperature and light can impact how fast your tomatoes ferment, so keep them in a consistent, cooler spot to encourage a steady ferment without spoilage.

Storage

If you want to store them for longer, you can freeze them in freezer-safe containers. Just scoop out the tomatoes and place them in the container, leaving a little space for expansion.

Thaw them in the fridge when you're ready to use them, and they’ll be great for tossing in tomato soup, adding to sauces, or even enjoying straight from the jar! These simple storage methods help you enjoy your homemade fermented cherry tomatoes whenever you want.