Dissolve 2 teaspoons in 1 cup of warm water. Set aside for water to cool.
Add 2 teaspoons of pickling spice and 4 fresh garlic cloves to the bottom of a wide-mouth jar. Add 2 cups of cherry or grape tomatoes.
Pour salt water (brine) over the tomatoes. Place the fermentation weight over the tomatoes to keep them submerged in the brine.
Set aside on a small plate to catch excess brine at room temperature to allow fermentation.
During the first 5 days of fermentation, gently open the jar lid to release carbon dioxide.
After 10 days of room temperature fermentation, the brine should become cloudy and bubbles should disappear. At this time, they are fermented and can be transferred to the refrigerator.
Notes
Recipe makes approximately 2 cups. Serving size is ¼ cup.
Keep the fermented tomatoes over a dish to collect any brine that seeps out during fermentation.
Fermented tomatoes will keep in the refrigerator for up to 6 months.
To sub pickling spice: use any blend of black peppercorns, coriander seeds, mustard seeds, allspice berries, dill seed or weed to make 2 teaspoons
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