If using the starter culture, stir together the culture and water. Let the mixture sit while you prepare the ingredients—around 10 minutes. If using kefir whey, add it when the recipe calls for culture.
Place the tomatoes, garlic, basil, salt, and pepper in a large bowl and toss to combine.
Add the mixture to a 2 quart glass or ceramic container that can be securely sealed.
Add the Cutting Edge Culture or kefir whey and cover with water, leaving and inch or two at the top.
Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 2 days.
Check the vegetables every day to make sure they are fully submerged in the water. If they have risen above the water, simply push them down so they are fully covered by the water. If any white spots formed because the veggies rose above the water, do not worry. Remember, this isn’t harmful. Just scoop out the vegetables that have the white spots on them and push the rest back under the water.
Note- It is best to use a starter culture when culturing tomatoes. I have found the salt method doesn't always work as well. These will last 3 months in the refrigerator.