How long does Fermented Cherry Tomatoes with Herbs take to ferment?

Fermented Cherry Tomatoes with Herbs takes approximately 5 days to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

Is Fermented Cherry Tomatoes with Herbs vegan?

Yes, Fermented Cherry Tomatoes with Herbs is completely vegan-friendly. All ingredients used are plant-based with no animal products.

Is Fermented Cherry Tomatoes with Herbs gluten-free?

Yes, Fermented Cherry Tomatoes with Herbs is gluten-free and safe for those with gluten sensitivities or celiac disease.

How difficult is it to make Fermented Cherry Tomatoes with Herbs?

Fermented Cherry Tomatoes with Herbs is rated as easy. This recipe is beginner-friendly and requires minimal experience. Active prep time is about 15m.

What equipment do I need to make Fermented Cherry Tomatoes with Herbs?

To make Fermented Cherry Tomatoes with Herbs, you'll need: TOPZEA Fermentation Glass Weights (9-Pack) for Wide Mouth Mason Jars, Masontops Pickle Pipes – Airlock Fermentation Lids (Small Mouth, 4-Pack), Masontops Pickle Pebbles – Glass Weights for Wide Mouth Mason Jar Fermentation (4-Pack), Seeutek Fermentation Crock Jar 5L – Stoneware Pot with Weights, Lid & Pickle Tamper, Wide Mouth Mason Jars 32 oz (4-Pack) by Miuyhji. Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Fermented Cherry Tomatoes with Herbs make?

This recipe yields approximately 8 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Fermented Cherry Tomatoes with Herbs?

Once fermented to your liking, store Fermented Cherry Tomatoes with Herbs in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Fermented Cherry Tomatoes Recipe

Name: Fermented Cherry Tomatoes with Herbs
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: International
Ingredients: 2 pounds (900g) Fresh cherry tomatoes, any variety; 2 tablespoons (30g) Sea salt or pickling salt (non-iodized); 4 cups (950ml) Filtered or spring water; 4-6 cloves Fresh garlic cloves, peeled and lightly crushed; 4-6 sprigs Fresh herbs (basil, oregano, or dill); 1 teaspoon Black peppercorns; 1/2 teaspoon Red pepper flakes

Preparing Your Ingredients

Wash and dry your tomatoes: Rinse cherry tomatoes gently under cool water and pat completely dry. Leave them whole—this helps them maintain their shape during fermentation.

Prepare the brine: In a clean pitcher or large measuring cup, dissolve 2 tablespoons of sea salt in 4 cups of filtered water. Stir well until the salt is completely dissolved. This 2% brine is perfect for tomatoes.

Gather your aromatics: Peel and lightly crush the garlic cloves with the flat side of a knife. Rinse your fresh herbs and pat dry. Have your peppercorns and red pepper flakes ready.

Assembling Your Ferment

Layer the jar: In a clean wide-mouth quart jar (or two pint jars), place half of the garlic cloves and herbs at the bottom. Add the cherry tomatoes, gently packing them in. Tuck the remaining garlic, herbs, peppercorns, and red pepper flakes around and on top of the tomatoes.

Add the brine: Pour the prepared brine over the tomatoes, ensuring they're completely submerged. Leave about 1 inch (2.5cm) of headspace at the top of the jar. The tomatoes will want to float—this is normal and expected.

Weight the tomatoes: Place a fermentation weight or a small glass jar filled with water on top of the tomatoes to keep them submerged below the brine. This is crucial for preventing mold.

Cover appropriately: If using an airlock lid, attach it according to manufacturer instructions. If using a regular lid, place it on loosely to allow gases to escape, or cover with a clean cloth secured with a rubber band. Never seal tightly—fermentation produces carbon dioxide that needs to escape.

Fermentation Process

Find the right spot: Place your jar on a small plate or tray (to catch any overflow) in a location away from direct sunlight where the temperature stays between 68-75°F (20-24°C). A kitchen counter away from the stove works perfectly.

Monitor daily: Check your ferment once or twice daily. You should see small bubbles rising within 24-48 hours—this is the magic of fermentation beginning! If any white film appears on the surface, simply skim it off. This is kahm yeast and is harmless, though not desirable.

Burp if needed: If using a regular lid (not an airlock), "burp" the jar daily by briefly loosening the lid to release built-up gases, then re-tightening loosely.

Tasting and Storing

Taste test: Begin tasting after 3 days. The tomatoes should taste pleasantly tangy and slightly salty. The longer they ferment, the more sour they become. Most people enjoy them between 5-7 days, but trust your palate.

When they're ready: Once the tomatoes reach your desired flavor, remove the weight and any large herb sprigs. Secure with a tight-fitting lid and transfer to the refrigerator. Cold storage dramatically slows fermentation while preserving those beneficial probiotics.

Enjoy: These fermented cherry tomatoes will keep in the refrigerator for 2-3 months, though they're usually devoured much sooner! The flavor will continue to develop slowly even in cold storage.

Serving Suggestions

These probiotic-rich tomatoes are incredibly versatile. Enjoy them:

Straight from the jar as a gut-healthy snack
Tossed into salads for a tangy burst
On charcuterie boards or antipasto platters
Blended into salad dressings or dips
As a pizza topping (add after baking to preserve probiotics)
Alongside eggs for a probiotic-rich breakfast

Troubleshooting Notes

Tomatoes floating: This is completely normal. As long as your weight keeps them submerged, they'll ferment beautifully.

Cloudy brine: This is a good sign! The cloudiness indicates active fermentation and the presence of beneficial bacteria.

Slow fermentation: If you see no activity after 3 days, your environment might be too cool. Move to a warmer spot (but not above 80°F/27°C).

Tomato skins splitting: This can happen and is perfectly fine. The tomatoes are still safe and delicious to eat.