Vegetables

How to make Fermented Cherry Tomatoes

Whole cherry tomatoes fermented in a garlicky brine until fizzy, savoury, and tangy, like a little flavour bomb. Expect about 15 minutes of active prep, then 5-10 days of fermentation, with a taste check to decide when to refrigerate.

Quick answer

Prepare the tomatoes, mix the brine, and pack everything into a clean jar with the tomatoes fully submerged. After 2 days, make sure the tomatoes stay submerged and look for the first signs of fermentation. After 5 days, taste the tomatoes and decide whether to refrigerate now or let them keep fermenting. After 10 days, do a final taste check, then refrigerate the tomatoes in their brine.

Difficulty
Beginner
Total time
10 days
Ingredients
5
Steps
4

Safety

  • • Keep the tomatoes fully submerged below the brine throughout fermentation.
  • • Use non-iodized salt and non-chlorinated water for a more reliable ferment.
  • • A clean sour smell is normal. A rotten smell, slimy brine, or fuzzy mold means the batch should be discarded.

Step-by-step

Day 0

Step 1: Prepare and pack

Prepare the tomatoes, mix the brine, and pack everything into a clean jar with the tomatoes fully submerged.

  • Set up clean equipment Wash the jar, weight, bowl, and any utensils before you start.
  • Prepare tomatoes Rinse the cherry tomatoes and prick each one once.
  • Mix brine Dissolve the salt fully in the water before pouring it over the tomatoes.
  • Pack jar Pack the tomatoes with the aromatics, pour in the brine, and keep everything below the surface.
Day 2

Step 2: Check fermentation

Make sure the tomatoes stay submerged and look for the first signs of fermentation.

  • Check submersion Press any floating tomatoes back below the brine if anything has shifted upward.
  • Check activity Look for a few bubbles, slightly cloudy brine, or a fresh sour smell.
  • Check aroma The jar should smell fresh and savoury and tomatoey rather than rotten.
Day 5

Step 3: Taste and decide

Taste the tomatoes and decide whether to refrigerate now or let them keep fermenting.

  • Taste Lift out a piece with a clean fork and judge the balance of salt and tang.
  • Resubmerge and cover Return the tomatoes below the brine before continuing the ferment.
Day 10

Step 4: Finish and store

Do a final taste check, then refrigerate the tomatoes in their brine.

  • Taste final batch Confirm the tomatoes are as tangy as you want before ending room-temperature fermentation.
  • Refrigerate Seal the jar and refrigerate the tomatoes in their brine to slow the fermentation.

What to look for

  • • Day 0: The tomatoes are fully covered by brine and held down with a weight. That gives the batch the best chance to ferment cleanly and stay mold-free.
  • • Day 2-3: The brine looks slightly cloudy and you may see a few small bubbles. Those are normal early signs that fermentation has started.
  • • Day 5 and beyond: A piece tastes fizzy, savoury, and tangy. Use taste to decide whether to refrigerate now or ferment a few more days for more tang.

Troubleshooting

  • The brine does not cover the tomatoes. Some liquid was lost or the pack was loose. Top up with a 3 percent salt solution until everything is covered again.
  • No bubbles appear after a few days. The room is cool or fermentation is starting slowly. Give it another day or two and rely on smell and taste as well as visible bubbles.
  • A piece floats above the brine. The weight shifted or the jar was packed loosely. Push it back down, adjust the weight, and make sure all solids stay submerged.
  • It tastes too salty early on. The ferment is still young or the brine ran slightly strong. Let it ferment a little longer before judging, then serve with unsalted foods if needed.
  • Some tomatoes split or burst. Ripe tomatoes soften and the skins give way as they ferment. This is normal; prick them next time and handle the jar gently.

Storage

Seal the jar and refrigerate once it tastes balanced to you, keeping the tomatoes below the brine. It will continue to mature slowly in the cold.

Shelf life: about 1-2 months refrigerated

Serving suggestions

  • • Pop them whole as a savoury snack.
  • • Halve them into salads and pasta.
  • • Serve them on an antipasto board.

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Frequently asked questions

What is Fermented Cherry Tomatoes?

Whole cherry tomatoes fermented in a garlicky brine until fizzy, savoury, and tangy, like a little flavour bomb. Expect about 15 minutes of active prep, then 5-10 days of fermentation, with a taste check to decide when to refrigerate.

How long does it take to make Fermented Cherry Tomatoes?

Most batches of Fermented Cherry Tomatoes are ready in about 10 days, though exact timing depends on temperature and how the ferment tastes along the way.

Is Fermented Cherry Tomatoes hard to make?

Fermented Cherry Tomatoes is a great beginner project — no special skills required, just clean equipment and a little patience.

What do you need to make Fermented Cherry Tomatoes?

You'll need Cherry tomatoes, Filtered water, Sea salt, Garlic, Fresh basil.

How do I know when Fermented Cherry Tomatoes is ready?

Watch for these cues: Day 0: The tomatoes are fully covered by brine and held down with a weight.; Day 2-3: The brine looks slightly cloudy and you may see a few small bubbles.; Day 5 and beyond: A piece tastes fizzy, savoury, and tangy..

How do I store Fermented Cherry Tomatoes?

Seal the jar and refrigerate once it tastes balanced to you, keeping the tomatoes below the brine. It will continue to mature slowly in the cold. Shelf life: about 1-2 months refrigerated.

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