Fermented Cherry Tomato Bombs

4 C. under ripe cherry tomatoes

1 sprig fresh parsley

2 stems fresh basil

4 cloves garlic, peeled

1/4 teaspoon peppercorns

1/4 teaspoon coriander seeds

1/4 teaspoon mustard seeds

4 C. unchlorinated water

3 T. kosher, pickling, or sea salt, do not use iodized table salt

 

Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic. Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely. Use a weight to keep the tomatoes under the brine, and cover the jar with a towel. Put in a cool and dark corner to ferment for 6-8 days. Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth. Cover with a lid and store in the fridge. They are best after 1 to 2 weeks. Notes: These cherry bombs will continue to gain effervescence even under refrigeration. The pressure is not in the jar, but in the tomatoes themselves! Refrigerate for up to 6 months.