How to Make Fermented Cherry Tomatoes

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This recipe makes the most flavorful, healthy fermented cherry tomatoes. In just 24 hours, you’ll have absolutely delicious probiotic pickled cherry tomatoes!


  • 200 Grams Cherry Tomatoes, sliced
  • 5 Grams of Unrefined Sea Salt
  • 175 Grams of Fermented Sauerkraut Brine
  • 75 Grams of Raw Apple Cider Vinegar


  1. Wash your fermentation equipment (jar, weight and lid). I like to sterilize my jars by pouring a little vodka in them, and shaking it around, then emptying it and letting it air dry.
  2. Wash your cherry tomatoes in cool water.
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale.*
  5. Add tomatoes into the bowl on your scale until the scale reads 200 grams.
  6. Remove the bowl from your scale.
  7. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 175 grams of sauerkraut brine (or any fermented vegetable brine) and 75 grams of apple cider vinegar to the jar.
  8. Add the 200 grams of tomatoes, into the mason jar.
  9. Place a small bowl on your scale and tare/zero the scale. weigh out 5 grams of salt. Then add the 5 grams of salt to the jar.
  10. Place your standard mason jar lid on the jar, and secure. shake the jar vigorously for 2 minutes. (if you do not have a fermentation weight, simply stop here and place the jar in the fridge! Otherwise, move on to step 11)
  11. Remove the silver standard mason jar lid. Place your fermentation weight in the jar making sure to submerge the tomatoes and weight fully in the liquid.
  12. Secure the lid on your jar
  13. Ferment for 24 hours.
  14. Then remove the weight, secure a lid to the jar, and store in the fridge.


Once you eat all the tomatoes, use the brine for salad dressing! It’s delicious.