Lacto-Fermented Cherry Tomatoes With Onion and Basil
This is a great ferment for the last of the cherry tomatoes in your garden. Choose fruit that is firm and unblemished. Layer the tomatoes in a jar with a few sprigs of fresh basil and onion slices. Cover with a brine consisting of 1 tablespoon sea salt dissolved into 2 cups of water. Use a proper weighting method to keep the tomatoes submerged. Allow to ferment for 3 to 5 days. These are great to eat right out of the jar but the flavor is absolutely incredible when you drain the brine and puree the tomatoes, basil and onion into a sauce!