How to Convert a Cherry Tomato into a Probiotic Effervescent Bomb | The Frugal Chef

This recipe for fermented cherry tomatoes is easy and very good for you. Lacto fermenting will fill them with probiotics and will preserve their nutrients. This is a very tasty way to consume probiotics and your gut will thank you for it. It is also a great way to preserve tomatoes for up to six months. The recipe is below 👇 VEA ESTE VIDEO EN ESPAÑOL - SUBSCRIBE HERE! - Share, like and comment. Follow me : Twitter : Facebook : Instagram : FOR THE BRINE : 4 cups filtered, un-chlorinated water 3/4 cups non-iodized salt Place the water and salt in a pan and stir until the salt has dissolved, at medium high heat. Remove from the stove and allow to cool. Keep in the refrigerator for up to a week. FOR THE TOMATOES: 1 - quart jar Firm cherry tomatoes -- washed 3 garlic cloves -- peeled and halved 3 whole chili peppers (optional) Fennel seeds Mustard seeds Parsley Basil Brine Carefully layer the ingredients in the jar (except for the brine). Be careful not to break or burst any of the tomatoes. Remove them if they do. Gently press down the tomatoes with your fingers and add the brine. Cover the tomatoes in brine with bail leaves (or grape leaves or plastic wrap) to prevent them from floating. Place a weight on top. If you do not own a weight you can use a ziplock bag with water. Place the jar on a plate and keep it on your counter away from direct sunlight. Check it everyday to make sure everything is covered in brine. If it is not, add some more. You will notice a thin layer of scum forming on top. This is good. It means things are happening. Carefully remove it with a spoon and continue fermenting. On day seven, remove the scum and taste the brine. It should taste like pickled brine. If it doesn’t continue fermenting on the counter for a few more days. The brine will get cloudy as the days go by and that is great! If it does taste like pickled brine, remove the weight , press the basil leaf down on to the tomatoes and cover the jar. Place it in the refrigerator for two weeks. If you notice the brine is low, add some more. You shouldn’t have to at this point. In two weeks you will notice that the tomatoes are not as vibrant in color anymore and the brine is cloudy. They are ready to be enjoyed! Enjoy your cherry tomatoes as a snack, on a salad, in salsa, with pasta or even in a soup. These will keep in your refrigerator for up to six months. Music courtesy of Artlist - River Lume - San Pancho Breakdown