Fermented Tomatoes

These easy fermented cherry tomatoes with basil & garlic are ready to eat in just 5-7 days! This is an easy recipe to help you eat more probiotic-rich foods!

For this recipe, you need a food scale, fermenting lid, weight, water, sea salt, tomatoes, garlic, and basil.

Ingredients & Equipment

Knowing the weight of the jar is helpful if your food scale gets uncalibrated at some point during the process.

1. Note Weight of Jar

Give the basil and garlic a rough chop. Do not cut them too small--we don't want them to float to the top of the jar.

2. Chop Basil & Garlic

Fill the jar 1/4 full with tomatoes, then a layer of garlic & basil. Repeat with more tomatoes, garlic, & basil until the jar is full factoring in space for a fermentation weight.

3. Layer Vegetables

Pour water over the top of the vegetables. Leave room for the fermentation weight but not too much headspace. Note the weight of the veggies + water. Write it down.

4. Add Water

Calculate 2.5% of that number by multiplying your total weight by 0.025. This number is the amount of salt in grams that you need.


Measure out the amount of salt you need in a small dish, then add that salt to your jar. Add your fermentation weight on top to hold the veggies in place.

6. Measure Salt

Put a waterproof lid on the jar and gently turn the jar back and forth to dissolve salt. No need to shake vigorously--just turn gently for a couple of minutes.

7. Dissolve Salt

Remove the waterproof lid and replace it with a fermenting lid. Put the jar in a cool place to ferment for 5-7 days.

8. Ferment

When fermented to your liking, place the jar in the refrigerator. These will be safe to eat for several months, but for best taste I recommend eating within a week.

Storage Instructions