Fermented Cherry Tomatoes That Pop

These are super easy to make and a great way to serve your tomatoes. These are best to eat within a couple of weeks. The acidity of tomatoes tends to break them down and make them soft. Make sure you add the salt as this will help preserve them longer. Try using these in my Fermented Pasta Sauce.

Servings: quart

Ingredients

3 1/2 cups cherry tomatoes
1/8 teaspoon Cutting Edge Cultures 1/4 cup of kefir whey
filtered or spring water with minerals
1/2 tablespoon Celtic Sea Salt

Instructions

Wash the tomatoes and place in a clean 1-quart jar that can be securely sealed.
Add the starter culture (or kefir whey) and salt.
Fill the jar with enough filtered water to cover the tomatoes, leaving at least 2 inches of headspace to let the tomatoes bubble and expand as they ferment.
Seal the jar and let it sit on your kitchen counter, out of direct sunlight, for 2 days.
Don't worry if you can't keep the tomatoes submerged. These tend to really float and will do fine.
After 2 days, place the tomatoes in the refrigerator. These are best to eat within two weeks.