ABOUT THE RECIPE
Smaller and sweeter than the common garden variety tomato, cherry tomatoes add a hint of summer freshness to any meal, any time of year. Colorful too, they come in red, yellow, green, and black varieties. Although available in the grocery store all year round, they are at their best from June to October.
Eaten whole, sliced in a salad, chopped in a salsa, fried or roasted; they add color and a depth of flavor to any dish. Lucky for us, this gorgeous little fruit preserves beautifully, during which time its sweet-tangy flavors intensify. Pickling in oil or vinegar is always an option but we suggest trying the fermentation method. Not only is it simple and cost-effective, but healthier too. Thanks to the lactic acid produced during the fermentation process, the firm shape of your cherry tomato is perfectly preserved and more so, its nutritional value significantly increased.
HEALTH BENEFITS
Fermentation is a great way to supplement your diet with living probiotics. And, a smart way of preserving all the health giving goodness of fruits and vegetables. There are so many health benefits to be enjoyed from regularly eating cherry tomatoes. To name just a few…
- Cherry tomatoes contain lycopene, an antioxidant that lowers your risk of certain diseases caused by cellular damage.
- An excellent source of vitamin C and other antioxidants, tomatoes can help combat the formation of free radicals known to cause cancer.
- The fiber, potassium, vitamin C and choline content in tomatoes all support heart health.
- Beta carotene inside the tomatoes is good for eye health and can increase eyesight.
Just because something is good for you doesn’t mean it has to taste weird or bad. Fermented cherry tomatoes are a great example of how nutritious food can be super tasty. A handful of cherry tomatoes have fewer than 30 calories, making it the ideal snacking food. Add them to you kid’s sandwiches or lunch boxes for a delicious boost of probiotic nutrition.
WHAT YOU NEED
Fermented tomatoes is a classic Russian condiment enjoyed alongside meat dishes. They are as impressive to look at as they are in flavor. During the fermentation process the cherry tomatoes take on a slight fizz which is refreshing on the palate. Kids love them and should be encouraged to thrown on an apron and help you in the kitchen whenever the pickling bug takes hold.
- 3/4 Pound cherry tomatoes, (adjust quantity for jar)
- 2 – 4 Fresh cilantro leaves
- 2 Cups of water, non-chlorinated
- 1 ½ Tbsp. unrefined sea salt
- Easy Fermenter Lids (not required)
- Fermenting Weights (not required)
INSTRUCTIONS
- In a saucepan heat water. Add salt and stir till dissolved. Cool to room temperature.
- Arrange the cherry tomatoes (optional* pierce each one with a toothpick) and cilantro leaves in alternating layers in a pre-sterilized, wide mouth (1 quart) mason glass jar.
- Carefully pour the cooled brine over the tomatoes until completely covered but leaving 1 ½ inches of headspace.
- It is always recommended that you keep your veggies below the brine. If you are looking for tips to keep your vegetables submerged check out our guide here: Tips on keeping your vegetables submerged.
- Cover the jar with the Easy Fermenter Lid and place the Fermentation Weights in the jar to ensure perfect fermentation results.
- Store in a cool, dark place (room temperature 60-70°F is preferred,) for 5 days.
- Once jar has been opened, move to cold storage.
