Fermented Cherry Tomato Bombs
| Servings |
Ingredients
- 4 cups under ripe cherry tomatoes
- 1 sprig fresh parsley
- 2 stems fresh basil
- 4 cloves garlic peeled
- 1/4 tsp peppercorns
- 1/4 tsp coriander seeds
- 1/4 tsp mustard seeds
- 4 cups unchlorinated water
- 3 T Kosher pickling, or sea salt (not iodized)
Ingredients
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Instructions
- Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart sized jar, then layer in the tomatoes, parsley, basil, and garlic.
- Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.
- Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.
- Put in a cool and dark corner to ferment for 6-8 days.
- Taste them along the way, When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.
- Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.
- These cherry bombs will continue to gain effervescence even under refrigeration. The pressure is not in the jar, but in the tomatoes themselves!
Recipe Notes
Adapted from Grow for Age Cook Ferment (www.growforagecookferment.com)