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Fermented cherry tomatoes

Fermented Cherry Tomatoes

Use up your abundance of cherry tomatoes by fermenting them!

Course Fermented
Prep Time 5 minutes


  • 4 cups Cherry Tomatoes Firm, slightly under-ripe. 4 cups didn't quite fill my gallon-sized jar, so you can either use more tomatoes, or a smaller jar if desired.
  • 4 Tbsp Sea Salt I like fine pink himalayan sea salt
  • 1 Quart FILTERED water Be sure there is no chlorine in your water. Use filtered or bottled.
  • 2 Sprigs Fresh Basil
  • 2 Sprigs Fresh Dill
  • 4 Cloves Fresh Garlic
  • 1/4 Tsp Peppercorns
  • 1/4 Tsp Mustard Seeds
  • 1/4 Tsp Caraway Seeds


  1. Rinse off your cherry tomatoes with filtered water. Remove any that are soft or split

  2. Prepare your fresh herbs

  3. Make your salt brine. The ratio is 1 Tbsp salt to 1 cup water. I did 1 quart water to 4 Tbsp sea salt.

  4. Place your dry spices at the bottom of the jar

  5. Layer your cherry tomatoes and herbs throughout the jar

  6. Place your fermentation weight on top of your tomatoes

  7. Pour your brine over top until it reaches above your weight

  8. Place your fermentation lid or mason jar lid on the jar

  9. Keep in a warm, dark place for about a week, test for fizziness

  10. If they're fizzy enough, transfer them to the refrigerator

  11. They will store in your fridge for 6-8 months