Fermented tomatoes

Fermented tomatoes

Makes 2 x 1L fermenting jars of tomatoes


Enough tomatoes to fill 2 large jars - approximately 1kg - my preference is for using small to medium tomatoes such as Roma for texture, however all varieties have worked well so far, including cherry tomatoes

2 celery tops

2 stems of dill

6 garlic cloves, peeled and sliced

2 tbs white wine vinegar (optional)

2 tsp whole peppercorns

1L water

50g salt

1tbs sugar (optional)

  1. Make a 5% salt brine. Place 1L of water and 50g sea salt in a saucepan. Add 1 tbs sugar. Bring to a boil, stirring to dissolve salt and sugar.

  2. Sterilise 2 x 1L fermenting jars. Make a slice in each tomato and pack tightly in the jar with the celery, dill, garlic, peppercorns and vinegar.

  3. Cover the tomatoes in brine and seal the jar.

  4. Fermentation will take anywhere between 3 and 10 days - keep an eye on how active they are (bubbles) and taste test until you are happy with the flavour. When ready, store in the fridge.

I use jars with an airlock. This allows gas to escape whilst keeping out unwanted bacteria. This works for me in case I get busy and forget to ‘burp’ the jars. Any form of fermenting crock or jars will work of course.