Name: Lactofermented Cherry Tomatoes
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Ingredients: 1 lb (450g) cherry tomatoes, rinsed and dried; 2 cups (475ml) filtered water (non-chlorinated); 1 tbsp (18g) kosher salt or sea salt (non-iodized); 3-4 garlic cloves, peeled and lightly crushed; 1 small handful fresh dill sprigs (optional); 1 tsp black peppercorns (optional); 1-2 bay leaves (optional)

Lactofermented Cherry Tomatoes

RoastedPepper6222

Lactofermented cherry tomatoes are a burst of tangy, effervescent flavor that capture the essence of summer in every bite. Simple to prepare, this recipe harnesses the natural power of salt and beneficial bacteria to transform sweet cherry tomatoes into a probiotic-rich snack or condiment. Aromatics like garlic, dill, and peppercorns add herbal and savory complexity, while the fermentation process develops a unique fizzy brightness. Perfect as a snack, tossed into salads, or served alongside grilled dishes, these tomatoes offer a vibrant, gut-friendly twist to your table.

Ingredients

Instructions

Prepare a clean 1-quart glass jar with a tight-fitting lid or fermentation weight.
Using a toothpick or skewer, poke a small hole in each cherry tomato to prevent splitting during fermentation.
Pack the cherry tomatoes tightly into the jar, layering with garlic cloves, dill, peppercorns, and bay leaves if using.
In a measuring cup, dissolve the salt in the filtered water to make a brine.
Pour the brine over the tomatoes, ensuring all tomatoes are submerged. Leave at least 1 inch of headspace at the top of the jar.
Place a small fermentation weight or clean food-safe object (like a cabbage leaf or zip-top bag filled with brine) on top of the tomatoes to keep them submerged.
Seal the jar loosely with its lid to allow gases to escape, or use a fermentation airlock if available.
Store the jar at cool room temperature, away from direct sunlight. Check daily to ensure tomatoes remain submerged. Taste after 4-6 days; they should be tangy, effervescent, and savory. Ferment longer for a stronger flavor (up to 2 weeks).
Once desired flavor is reached, transfer the jar to the refrigerator to slow fermentation. Enjoy chilled as a snack, salad addition, or garnish.