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.
Equipment
- Large jar
- Fermentation weights
- Kitchen scale
Materials
- Cherry tomatoes
- Water
- Salt
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.
Video
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.