If you love cherry tomatoes then this recipe is for you! They are a delicious and healthy snack and last up to 6 months after the fermentation process. This recipe came to us from Gwen in the Gut Health Gurus Facebook Group.
- 4 cups under ripe cherry tomatoes
- 1 sprig fresh parsley
- 2 stems fresh basil
- 4 cloves garlic peeled
- 1/4 tsp Tasmanian Pepperberries
- 1/4 tsp mustard seeds
- 1/4 tsp coriander seed
- 4 cups filtered water
- 3 tbsp Celtic sea salt
Place pepperberries, mustard seeds and coriander seeds into the bottom of the jar ( 1 quart size)
Layer tomatoes, parsley, basil and garlic.
Mix water and salt until dissolved, pour over and completely cover tomatoes.
Weigh down to keep under brine. (You can use these weights to help with this!)
Ferment 6-8 days, tasting along the way.
- When done to your taste, put on a lid and refrigerate. Best after 2 weeks in the fridge but keeps up to 6 months!
Make sure to share your creations with us in the Gut Health Gurus Facebook Group!