Fermented Green Tomatoes

Did you know that a large green tomato has 43 milligrams of vitamin C, providing half the daily requirement for men and nearly 60 percent for women? Antioxidant vitamins can help protect your immune system and prevent premature aging. Who doesn’t want that? Plus they taste delicious.
Servings 1 Liter


  • Quartered green tomatoes or cherry tomatoes pricked a few times with a toothpick
  • 2% brine (20 grams of Himalayan salt per liter water)
  • .5 tsp peppercorns
  • 2-3 cloves garlic optional
  • Few slices of fresh spicy pepper optional


  1. Add the garlic and seasonings to the bottom of the jar.
  2. Pack the tomatoes into the jar so that they fit in snugly and are below the collar of the Probiotic Jar.
  3. Add the brine to cover leaving room for the Brine Bowl. Make sure the tomatoes are submerged and add the Brine Bowl. The top of the liquid should be at least 1 inch below the top of the jar or to the collar of the Probiotic Jar.
  4. Close the lid and add the airlock. Ferment at room temperature, covered, for 4 to 5 days before transferring to the fridge. Be sure to taste first and see if it needs a few more days on the counter.
  5. Taste after 3 days. When it's to your liking (mine typically take a week since our home stays cool in the summer), then move to cold storage. These do have a long shelf life when properly stored.
  6. Serve with almost anything.

Recipe Notes

Room temperature refers to the range of 64°F to 74°F.

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