These may be one of my favorite ferments to date, and they are so easy to make. Wash about a quart of grape tomatoes (don’t use water with chlorine) and remove the stems. Poke a hole in each tomato with a toothpick, to allow the brine to enter the tomato. Fill a wide mouth quart canning jar with the tomatoes to within an inch and a half of the top, adding a basil leaf every few inches. Mix 4 cups of water (again, no chlorine as this will prevent fermentation) with 3 Tablespoons of sea salt. (I use Real Salt brand). Pour this brine over the tomatoes in the jar leaving an inch of space at the top. End with several basil leaves on the top to help keep the tomatoes under water. I then use a glass canning lid to weigh down the vegetables to be sure they are kept under the brine. A well scrubbed stone or a small bag filled with brine may also be used. I cover with my DIY airlock and place in a dark area (ie. a kitchen cabinet) for 3 – 5 days. If you don’t have an airlock system you can cover loosely so that gases can escape. After 3 -5 days, refrigerate. The basil imparts a wonderful, aromatic, sweetness to the tomatoes. I hope you’ll try this out and let me know what you think!
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Do you ferment vegetables? What is your favorite?
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