How To Ferment Cherry Tomatoes

 Fermented cherry tomatoes are the bomb, a little sour, fizzy and delicious. 

Is not liking cherry tomatoes a thing? Well, I have a confession! I hate cherry tomatoes.

Somebody please tell me I’m not the only one with a strong dislike for these beauties. I like any other tomatoes but don’t like the texture and taste of cherry tomatoes. I don’t like how they pop in your mouth and the juices bursts out.

However, a few months ago someone brought heaps of cherry tomatoes to crop swap. And I decided to take some and try fermenting them. They turned out delicious, quite different to how they taste when not fermented. The flavour was unbelievable. I’m so glad to have found a way to enjoy these little balls of goodness.

The thing about vegetable fermentation is that once you get the basics, you can ferment just about any vegetables using the same techniques. I have done these delicious brussel sprouts and beet-cauliflower here. I have also fermented kale, green beans, broccoli, red peppers, asparagus, cucumbers, and lemons.

Make sure you choose cherry tomatoes that are under ripe for this recipe. To get the flavour infused into the tomatoes, poke small holes into them using a toothpick. These tomatoes can be eaten straight from the jar, or added to salads and pasta dishes.

How To Ferment Cherry tomatoes


  • Quart sized jar (sterilised)
  • Cherry tomatoes (enough to fill your jar of choice)
  • 3 garlic cloves, chopped
  • 1 medium red onion, sliced
  • Handful basil leaves
  • Chilli flakes
  • 1.5 tablespoon Sea salt
  • 2 cups of filtered Water


  1. Wash your tomatoes and poke each tomato with a toothpick.
  2. Place onion, garlic, basil, and chilli flakes at the bottom of the jar. Fill the jar with the tomatoes.
  3. Dissolve the salt into the water, and pour over the tomatoes. Do not overfill, leave about an inch headspace.
  4. Place a weight over the tomatoes (ziplock bag filled with brine, short glass, or a clean rock) and make sure the vegetables are fully submerged under the brine. Cover with a clean cloth.
  5. Let the tomatoes ferment for 3-5 days. Taste them daily from day 3, they should taste sour and slightly fizzy.
  6. Transfer to the fridge once they are fermented. Leave them in the brine, and will last for up to a year.