Fermented cherry tomatoes are one of the best and easiest ways to preserve some of your cherry tomatoes in the garden. Fermented foods are also great for your overall health, especially for a healthy gut. I am sure this recipe is a keeper for me and my family.
What is Fermentation?
Fermentation is the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms. Fermentation also promotes the growth of beneficial bacteria, known as probiotics
What are some benefits of fermented food?
Fermented foods are rich in probiotic bacteria and by eating fermented foods you are adding beneficial bacteria and enzymes to your overall intestinal flora, increasing the health of your gut microbiome and digestive system and enhancing your immune system.
What are some health benefits of tomatoes?
Tomatoes are rich in the antioxidant lycopene, vitamin C, vitamin K and folate. It is also known as good for the immune system, fights inflammation, is anti-cancer and may promote glowing and healthy skin.
There are hundreds of varieties of tomatoes and I was blown away how flavorful and sweet some of them are. My favorite this year is Sungold cherry tomatoes which turn color orange when ripe and is famous because of it’s sweetness among other cherry tomatoes.
There are plenty ways to consume and preserve tomatoes from the garden. I find myself snacking a ton while picking. I add it in salads, soups, stews, roast, smoothies and many more. There are endless ideas and tomatoes are so versatile that is why I grow a lot this year. But today I am going to share how to preserve them using the fermentation process.
Fermented Cherry Tomato Recipe
- 2 Mason jars 32 ounces
- 2 pounds cherry tomatoes
- 4 sprigs parsley
- 2 cloves slice garlic
- 1 teaspoon peppercorn
- 1 teaspoon mustard seeds
- 3 cups chlorine-free water
- 1 tablespoon pink salt or sea salt
- Wash and dry your pickling jars.
- Make the brine by dissolving the salt in the water. Use chlorine-free water. Chlorinated water for fermentation will slow or stop the growth of the beneficial lacto-bacteria and yeasts.
- Pack the herbs, garlic, and cherry tomatoes tightly into your jars and cover with brine, leaving about 1 inch of headspace. The brine should cover the vegetables at all times or else they will start to develop mold and your fermentation may be ruined.
- Secure the mason jar lid to the mason jar (but not too tightly in order to let some of the fermentation gasses escape) and set in a location at room temperature, out of direct sunlight
- Let the fermentation begin. It is ready in 5-7 days. For extra sour flavor, you can leave it on the countertop longer.
- Store in the fridge for up to six months.
Make sure all the ingredients are submerged into the brine to prevent mold especially for the first 24 hours. Use cabbage leaves or fermenting lids that you can find in the store to push down the zucchini into the brine. So long as they remain under the anaerobic safety of the brine, they’ll be safe.
Experiment with some herbs and spices you prefer. Basil is a good combination for tomatoes for example.
Fermentation could be simple and sometimes it is tricky. I had some mold issues for the first few trial and errors but once you master and get the right method you will keep doing it. It takes a lot of practice. Temperature is also one issue. During Summer it takes only about 3 days and once it gets colder it takes a week. Feel free to taste it.
Speaking of taste, you can adjust the saltiness of the brine. I find it safer to add enough salt to help the fermentation process safely otherwise it may create mold issues too.
Add this to your side dish, soup, salads or it is good on it’s own.