Lacto Fermented Tomato Pickles Recipe
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This lacto-fermented tomato pickle with basil and garlic is easy to make with any tomatoes, and the fermentation process makes it rich in probiotics and good for gut health.
This Lacto Fermented Tomato Pickles Recipe with basil and garlic is easy to make with any kind of tomatoes. The lacto-fermentation process is rich in probiotics and is good for gut health.
You can use the same principle to ferment any vegetable. This process is easy, with minimum effort and tools, and it’s healthy to digest too.
Table of Contents
Benefits of Fermented Foods
Probiotics found in fermented food contain good bacteria that nourish the gut, and a healthy gut supports overall good health. Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes — an anaerobic (oxygen-free) environment lets good bacteria survive while bad bacteria perishes. That good bacteria is naturally occurring lactic acid, which consumes the carbohydrates in the vegetables and converts them into acid.
After fermenting, the carbohydrates have been predigested, leaving the fermented tomatoes with more vitamins and full of flavor.
Tools you may need
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How to Make Lacto Fermented Tomato Pickles?
Ingredients List
- 1 kg fresh, ripe cherry tomatoes (or any firm variety)
- 12 fresh basil leaves
- 3–4 peeled garlic cloves
- 2 tbsp pink Himalayan salt
Cooking Instructions
Prep the Tomatoes:
Wash the tomatoes and remove the stems. Use a fork to stab each tomato through the stem side so the brine can permeate inside — larger tomatoes may need 2 pokes.
Layer the Jar:
Layer the garlic, basil leaves and tomatoes into a sterilized mason jar.
Make the Brine:
Heat a little water and dissolve the salt into it thoroughly — about 4 tablespoons of Himalayan salt per 2 liters of water. Let it cool to lukewarm.
Fill the Jar:
Pour the brine into the jar, filling to the top so the tomatoes are fully submerged.
Weight it Down:
Leave a little headspace, then place a fermenting weight on top — this keeps the tomatoes fully submerged and leaves room for gas to escape.
Seal and Ferment:
Close the lid loosely (or use fermenting lids) and set the jar on a tray to catch any gas or liquid that escapes. It’s normal for the brine to turn cloudy after 3–4 days, and a thin white film — just yeast — may form on top, which you can skim off before eating. Fermentation usually takes 5 days to a week, depending on the season and temperature in your home.
Serving Suggestions
You’ll know fermentation is complete when the brine turns cloudy and starts bubbling. To serve, peel the fermented tomatoes and enjoy them:
On toast: simple and delicious on its own.
With mozzarella cheese: a great pairing for the tangy tomatoes.
With a little pepper: optional, but a nice finishing touch.
Tips to Make Fermented Tomato Pickles
Keep tomatoes submerged: fermentation weights make this much easier, and keep the tomatoes fully under the brine.
Use the right brine: a 3% brine works well — use non-iodized, non-fluoridated salt (Himalayan salt is a good choice).
Use filtered water: chlorine can interfere with fermentation, so filtered or non-chlorinated water is best.
How Long Can You Store Fermented Tomato Pickles?
These store easily in the refrigerator for 2 to 3 weeks, though they tend to disappear faster than that once you start eating them.
Ways to Vary This Ferment
Once you’re comfortable with the base method, it’s easy to adapt:
Different herbs: swap the basil for dill or oregano for a different flavor profile.
Add spice: a few peppercorns or a slice of chili in the jar adds warmth.
Other vegetables: the same brine and method works for cucumbers, peppers, or green tomatoes.
Why This Ferment Is Easy to Digest
Lacto-fermentation doesn’t just preserve the tomatoes — it makes them easier to digest too. Because the fermentation process predigests much of the natural sugars in the tomatoes, this pickle is gentle on the gut while still being packed with the beneficial bacteria your digestive system thrives on.
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Recipe Card
Lacto Fermented Tomato Pickles
- Total Time: 30
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Easy lacto-fermented tomato pickles with basil and garlic — rich in probiotics and great for gut health, made with just tomatoes, salt, and time.
Ingredients
- 1 kg fresh, ripe cherry tomatoes (or any firm variety)
- 12 fresh basil leaves
- 3–4 peeled garlic cloves
- 2 tbsp pink Himalayan salt
Instructions
-
Prep the Tomatoes:
Wash the tomatoes and remove the stems. Use a fork to stab each tomato through the stem side so the brine can permeate inside — larger tomatoes may need 2 pokes.
-
Layer the Jar:
Layer the garlic, basil leaves and tomatoes into a sterilized mason jar.
-
Make the Brine:
Heat a little water and dissolve the salt into it thoroughly — about 4 tablespoons of Himalayan salt per 2 liters of water. Let it cool to lukewarm.
-
Fill the Jar:
Pour the brine into the jar, filling to the top so the tomatoes are fully submerged.
-
Weight it Down:
Leave a little headspace, then place a fermenting weight on top — this keeps the tomatoes fully submerged and leaves room for gas to escape.
-
Seal and Ferment:
Close the lid loosely (or use fermenting lids) and set the jar on a tray to catch any gas or liquid that escapes. It’s normal for the brine to turn cloudy after 3–4 days, and a thin white film — just yeast — may form on top, which you can skim off before eating. Fermentation usually takes 5 days to a week, depending on the season and temperature in your home.
Notes
Keep the tomatoes fully submerged in brine using a fermentation weight. Fermentation usually takes 5 days to a week depending on temperature. Store finished pickles in the refrigerator for 2 to 3 weeks.
- Prep Time: 30
- Category: Side Dishes
Nutrition
- Serving Size: 12
- Calories: 25
- Fat: 0
Frequently Asked Questions
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