Low in Calories: This snack is nutrient-dense but low in calories, making it perfect for healthy eating.<\/li>\n<\/ul>\nFlavor Profile:<\/h4>\n
Fermented tomatoes have a bright, tangy, and slightly salty flavor. The addition of garlic, herbs, and optional chili peppers adds depth, making these tomatoes savory with a hint of spice.<\/p>\n
How to Make Fermented Tomatoes<\/h5>\n
Ingredients<\/b>
For the Brine:<\/b>
4 cups filtered, unchlorinated water
3\/4 cup non-iodized salt<\/p>\n
For the Tomatoes:<\/b>
1 quart jar
Firm cherry tomatoes, washed
3 garlic cloves, peeled and halved
3 whole chili peppers (optional)
1 tsp fennel seeds
1 tsp mustard seeds
Fresh parsley
Fresh basil
Prepared brine<\/p>\n
Instructions<\/b><\/p>\n
Prepare the Brine:<\/b><\/p>\n\n- \nCombine water and salt in a saucepan over medium-high heat. Stir until the salt is completely dissolved.<\/li>\n
- Remove from heat and allow to cool completely. Refrigerate for up to one week if preparing ahead.<\/li>\n<\/ul>\n
Prepare the Tomatoes:<\/b><\/p>\n\n- In a clean quart jar, layer the cherry tomatoes, garlic, chili peppers (if using), fennel seeds, mustard seeds, parsley, and basil. Be careful not to burst the tomatoes.<\/li>\n
- Press the tomatoes gently to ensure everything is snug but not crushed.<\/li>\n
- Pour the cooled brine over the ingredients, ensuring the tomatoes are fully submerged.<\/li>\n
- Use basil leaves, grape leaves, or plastic wrap to keep the tomatoes beneath the brine. Place a weight (or a ziplock bag filled with water) on top to prevent floating.<\/li>\n<\/ul>\n
Fermentation Process:<\/b><\/p>\n\n- Place the jar on a plate and keep it at room temperature, away from direct sunlight.<\/li>\n
- Check daily to ensure the tomatoes remain submerged in the brine. Add more brine if needed.<\/li>\n
- Skim off any scum that forms on the surface\u2014this is a normal part of the fermentation process.<\/li>\n
- After 7 days, taste the brine. If it has a tangy, pickled flavor, proceed to the next step. If not, let the tomatoes ferment for a few more days. The brine will become cloudy, which is a sign of successful fermentation.<\/li>\n
- Once the desired flavor is achieved, remove the weight, press the basil leaves down, seal the jar, and refrigerate. Allow the tomatoes to sit in the refrigerator for 2 weeks to deepen the flavors.<\/li>\n<\/ul>\n
Storage and Usage:<\/b><\/p>\n