This fermented cherry tomato jar is juicy, tangy, and lightly spiced. The tomatoes soften slightly while absorbing flavors from garlic, dill, onion, and pepper. The result is a bright, probiotic-rich ferment that works well as a side, salad topper, or something to eat straight from the jar.
Ingredients (for a 1L Fermentation Jar)
- 470 g cherry tomatoes
- 5 garlic cloves, about 8 g
- 100 g red bell pepper, chopped
- 1 spicy green chilli, chopped
- 50 g onion, diced
- 5 g black pepper
- 10 g dill
- 20 g sea salt
- 350 ml water
Equipment
- 1L glass fermentation jar
- Glass weights
- Grommet lid and airlock
Everything you need to ferment safely at home: glass fermentation jar, grommet lid, airlock, glass weights, and a recipe book.
View the KitInstructions
Prepare the Ingredients
Wash the cherry tomatoes thoroughly. Chop the red bell pepper and green chilli. Dice the onion. Lightly crush the garlic cloves. Keep everything ready before packing.
Sterilise the Jar
Clean your 1L fermentation jar with hot water and let it dry completely before use.
Pack the Jar
Add the black pepper, chilies, garlic, onion, dill, bell pepper, and cherry tomatoes into the jar.
Add Glass Weights
Place glass weights on top of the packed vegetables first. This helps hold everything in place when the brine is added and prevents floating later.
Prepare the Brine
In a separate bowl, dissolve 20 g salt in 350 ml water until fully mixed.
Add Brine
Pour the brine slowly into the jar after placing the weights. Ensure everything is fully submerged.
Seal with Airlock
Close the jar with the grommet lid and attach the airlock. Fill the airlock halfway with water.
Ferment
Keep the jar in a warm, shaded place around 25 to 30°C for 3 to 5 days.
Check Daily
Ensure everything stays submerged. You will notice bubbling and slight cloudiness as fermentation begins.
Taste and Store
Start tasting from Day 4. Once tangy, lightly sour, and aromatic, remove the weights, seal with a regular lid, and refrigerate.
Tips and Notes
- Brine ratio: If you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
- Salt balance: Maintain the salt level to prevent mushiness and support safe fermentation.
- Flavor build: Dill, garlic, and pepper deepen over time.
- Shelf life: Keeps refrigerated for up to 1 to 2 months.
Final Thoughts
Fermented cherry tomatoes are bright, juicy, and full of flavor. They bring a natural acidity and depth that fresh tomatoes cannot offer. This is an easy jar to make and a reliable one to keep returning to, especially when tomatoes are in season and abundant.
