Fermented Cherry Tomatoes

Making fermented cherry tomatoes requires a wild heirloom culturing process, which differs from wild fermentation. Sometimes, vine-growing vegetables, like cherry tomatoes, contain higher amounts of fermentable sugars. They are called cherry tomatoes because they are sweet and small.

This method employs using sauerkraut brine and apple cider vinegar to ferment fresh vegetables, using wild bacteria found in sauerkraut brine. You can use any extra fermented vegetable brine you have, like pickle brine or fermented pepper brine.

This method of fermentation is quite similar to yogurt fermentation, but here we are culturing vegetables with natural sauerkraut brine and ACV instead of using industrially manufactured starter cultures. This method is somewhat similar to refrigerator pickling but with microbes.

Orange, red and yellow cherry tomatoes, sliced in half in a jar with brine. The jar sits on a white plate.

Lacto Fermented Tomatoes

So can you ferment tomatoes? If you’d like to stick to a true wild fermentation method for fermenting cherry tomatoes, be my guest. But I do not suggest it. Cherry tomatoes are more like fruit, they contain a good bit of fructose, so they are more prone to alcohol fermentation. I know a lot of people love to experiment though, and I always encourage it. Just use a 4% total salt concentration and see what happens. Through my own experience and through microbiological testing of my results, I cannot guarantee that traditional wild fermentation of cherry tomatoes is the healthiest option.

To read more about salt concentrations in fermented vegetables you can reference our Complete Guide to Safely Using Salt in Vegetable Fermentation.

Yellow, orange and red fermented cherry tomatoes in a jar with brine. One cherry tomatoes is speared with a fork.

Fermented Tomatoes

You are welcome to test out other types of tomatoes with this recipe. We also have a How to Ferment Green Tomatoes recipe blog you should try! For this recipe, you will need some naturally fermented sauerkraut brine (or any fermented vegetable brine), apple cider vinegar, and a bit of salt. We, of course, utilized some of our leftover sauerkraut brine and regular unrefined sea salt for this recipe. If you’ve fermented pickles or sauerkraut at home, either brine will work great!

Fermented Cherry Tomatoes

This is a different kind of vegetable fermentation: You are culturing the tomatoes using sauerkraut brine, so you only need to ferment them for 24 hours, then place them in the fridge.

Always Trust your sense of smell: Fermented tomatoes should smell pleasantly sour and similar to a brined olive. Never eat anything that smells repulsive.

Never eat anything that had mold growing on it: By following the recipe you should not encounter this problem.

Taste test at 24 hours: If you prefer the tomatoes to be more tart and sour, let them sit in the refrigerator for a few days before eating. After 24 hours they should taste similar to brined olives.

Probiotic Pickled Cherry Tomatoes

This recipe for making fermented cherry tomato pickles is very easy, but there are some things you will need to remember:

Keep your fermenting tomatoes at a temperature between 70-80 degrees F for 24 hours.
Keep out of direct sunlight
Since this is a fermentation with added cultures from the fermented vegetable brine, you should only ferment the Tomatoes at room temperature for 24 hours max. Then place the tomatoes in the refrigerator.
Consume within 6 months for full probiotic benefits!

Supplies You Need to Make Fermented Cherry Tomatoes

16 oz Wide Mouth Mason Jar
Fermentation Weight to fit your mason jar
Standard Metal Mason Jar Lid (this can rust in the presence of salt)
OR Rust Free Plastic Lid
Unrefined Sea Salt
Scale
Mixing Bowl
or you can use a Weck Jar (which is what is pictured here)

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