Wild Fermented Cherry Tomatoes

August 30, 2019 (Last Updated: September 25, 2019)

Late summer is my favorite time of year because of all the fresh produce. It’s so satisfying to bite into a fresh tomato picked right off of the vine, still warm from the sun. Wild fermented cherry tomatoes will take those fresh flavors a step further into something divine with the added benefits of probiotics.

If you are like me, and tomatoes give you acid reflux because of food intolerance, fermentation can reduce this issue. I have found that the predigestion and changes that take place during fermentation reduce or eliminate most of my food intolerances. Hopefully, this is helpful to you as well.

This wild fermented cherry tomato recipe is foolproof and will take you minimal time and effort to prepare. You don’t need any fancy equipment to make them, and you most likely already have most of these things around your house.

Things You Will Need

  • Clean glass Jar (2 Litre is best, or 2 quart jars)
  • Jar lid
  • Kosher or sea salt
  • Cherry tomatoes
  • Unchlorinated water
  • Any fresh herbs and spices you may have lying around (Garlic cloves, thyme, basil, peppercorns, etc)

If you can, it is best to use tomatoes that are slightly on the unripe side. If yours are completely ripe, just cut back on the fermentation time by a day or two.

How to Make Wild Fermented Cherry Tomatoes

Combine about 1 cup of your water with the salt and stir until completely dissolved. When using sea salt, the minerals tend to stick around after the salt has dissolved so you may see some debris in the bottom, this is fine.

Add your fresh herbs and spices to the bottom of the jar. Putting these in first will ensure that the small pieces do not float to the top of the brine and form mold.

Next, pack your tomatoes on top of the herbs and spices, but not too tightly. You do not want them to get mushed. Fill the jar up to about 2/3 full with the tomatoes.

Pour remaining water into the jar until the tomatoes become submerged, then place a weight on top of them to keep them under the brine. Fermentation weights are great to have, but not necessary. You can use a rock, a ziplock bag filled with water, or get creative with your own solution. Just don’t use anything that will erode in your brine.

The next part is easy, place a lid loosely on top of your jar, and set it in a warm place out of direct sunlight. A countertop or pantry shelf works great. Allow the tomatoes to ferment for 5-7 days.

Take a taste test every couple of days. When you are happy with the flavor, place an airtight lid on the jar

How To Eat Wild Fermented Cherry Tomatoes

These little delights are great served on salad, sandwiches, or served with cheese and crackers. My mother made them and ground them up into a salsa that she said was absolutely delicious and flavorful.

wild fermented cherry tomatoes

The possibilities are endless, and you can even just pop them in your mouth for a little on the go snack.

If you have some other varieties of tomatoes growing in your garden, you can also try making this delicious Wild Fermented Pico De Gallo. it has so much flavor!

Wild fermented cherry tomatoes are a tasty, probiotic packed snack and are easy for anyone to make. Hurry before summer is over. If you liked this post or found it helpful, please like, share, and subscribe.

Happy Fermenting!

wild fermented cherry tomatoes

Wild Fermented Cherry Tomatoes

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By Curie Ganio
Prep Time: 10 min

Wild fermented cherry tomatoes are a flavorful summer treat, packed with gut healthy probiotics. They can be enjoyed on salads, sandwiches, with cheese and crackers, or enjoyed by themselves.

Ingredients

  • 4-5 C Fresh Cherry Tomatoes
  • 3 Tbsp Kosher or Sea Salt
  • 2-3 C Unchlorinated Water
  • 3 Cloves Garlic
  • Fresh herbs and spices of your choice: Peppercorns, Thyme, Rosemary, etc.

Instructions

1

Combine 1 cup of your water with the salt and stir until completely dissolved.

2

Add your fresh herbs and spices to the bottom of the jar. Putting these in first will ensure that the small pieces do not float to the top of the brine and form mold.

3

Next, pack your tomatoes on top of the herbs and spices, but not too tightly. You do not want them to get mushed. The jar should be about 2/3 of the way full.

4

Pour remaining water into the jar until the tomatoes become submerged, then place a weight on top of them to keep them under the brine. Fermentation weights are great to have, but not necessary. You can use a rock, a ziplock bag filled with water, or get creative with your own solution. Just don't use anything that will erode in your brine.

5

Place a lid loosely on top of your jar, and set it in a warm place out of direct sunlight. A countertop or pantry shelf works great.

6

Allow the tomatoes to ferment for 5-7 days.

7

Take a taste test every couple of days. When you are happy with the flavor, place an airtight lid on the jar and store in the refrigerator.

Notes

These tomatoes can be stored as long as needed, but are best if used within 3 months. Be sure to stir occasionally to prevent mold growth if storing long term.

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