Fermented party tomatoes

Ingredients for 2 servings:

• 500 g tomato(s), red (party tomatoes)
• 1 garlic clove(s)
• 1 spring onion(s), red
• 1 rosemary sprig(s)
• n. B. Peppercorns, black
• 1 pepper, red, fresh or dried
• 10 g sea salt or rock salt, unprocessed and without anti-caking agent
• 200 ml water
• 1 bay leaf

Instructions

Working time approx. 25 minutes; Rest period approx. 3 days; Total time approx. 3 days 25 minutes

Briefly wash the tomatoes (preferably unwashed because of the yeast bacteria), and remove the stems and stalks. Layer the spices and herbs first, then add the spring onions, green parts, and the garlic clove, and then layer the tomatoes. Boil a brine with water and sea salt, let it cool, and pour it over the fermenting ingredients. Then weigh the fermenting ingredients down with one or more clean stones or a glass weight so that they are submerged in the brine. Place the lid on top, but do not close it tightly, and let the tomatoes stand in a warm place for 2-3 days to allow bubbles to form. After fermenting, close the jar tightly and store it in a cool place, either in the cellar or in the refrigerator. After each use, keep the jar in the refrigerator until empty.