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<\/p>\nFermented Cherry Tomato Bombs<\/p>\n
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4 C. under ripe cherry tomatoes<\/p>\n
1 sprig fresh parsley<\/p>\n
2 stems fresh basil<\/p>\n
4 cloves garlic, peeled<\/p>\n
1\/4 teaspoon peppercorns<\/p>\n
1\/4 teaspoon coriander seeds<\/p>\n
1\/4 teaspoon mustard seeds<\/p>\n
4 C. unchlorinated water<\/p>\n
3 T. kosher, pickling, or sea salt, do not use iodized table salt<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n