I only planted 2 cherry tomatoes this year. But as always I have many more than we can consume at one time. What to do? What to do?
So I decided to try fermenting them. Seemed easy enough. And if they retain some taste and keep in the refrigerator. This is a first time for me. But if it works we should have some nice salads going forward.
Did some research on the internet. Google and YouTube. And it seemed pretty simple. Tomatoes. Salt water brine. And whatever flavoring you want to add to the mix.
What you will needI used a 1/2 gallon Mason jar. I wanted to keep sufficient space above the tomatoes so I measured them in giving me more than enough head space. About 8 cloves of garlic, a cup of basil and a tablespoon and a half of Italian seasoning were included for flavor. I made the brine from 1000 grams of water and 30 grams of pickling salt. That gave a 3% brine solution.The first thing I did was prepare the salt water brine. Note that I used bottled water to do this. Chlorinated will hinder the fermentation process. Everything I read seemed to suggest a 3% salt water solution. Adding salt equivalent to 3% of the water used. So I added the water to a plastic container. Added the salt. And mixed well. Pickling salt dissolves very quickly. Once the salt was dissolved I set the solution aside.
