Place your flavorings into a clean mason jar. I use whatever I have on hand, which is usually fresh basil and dill, garlic, and peppercorns. But I’ve made them with just garlic as well, or any combination of the above. It’s always good.

Place your cherry tomatoes on top of your seasonings. I pierce each one with a toothpick, to allow the brine to easily infuse the kinda tough tomato skins.

Pour your brine over the tomatoes until they’re completely covered, and top with a fermenting spring. If you don’t have a spring, feel free to be creative with any thing you can place on top of the tomatoes to keep them under the salt water.

Cover the jar with the fermenting lid, which has built in air holes that are lightly covered to keep out the unwanted pests. Or use a well-secured piece of fabric over the jar.

Place your jar in a larger bowl, to hold any brine that may bubble out of your jar, and set the jar in a little used (preferably kinda dark) area of your kitchen.

Taste around day 5-7. If it tastes great, place a regular lid on the jar and move it to the fridge. I like to remove the added flavorings before storing them, to keep the garlic or dill, or whatever I’ve used, from getting too overpowering in the months ahead. If you’d like to let it ferment longer, go for it and just taste it every so often until it’s the way you want it.

Store your fermented cherry tomatoes, in their brine, in the fridge for many long months. I've kept them up to a year, in the back corner of my fridge, and enjoyed them just as much at the end as at the beginning.