Pickled cherry tomatoes

Cherry tomatoes, Water, Chili pepper, Garlic, Table salt, Fennel seeds

Place the cherry tomatoes (300 g) in a jar along with the chili (15 g) and thinly sliced garlic (10 g). If desired, add lightly toasted fennel seeds.Fill the jar with water to the very top, then pour the water into a measuring container and dissolve salt in it at a ratio of 4%: about 10 g of salt per 250 ml of water. Return the brine to the jar so that it reaches the top.Tightly close the jar and place it on a tray. Leave it to ferment at room temperature for 5-7 days. When bubbles appear in the brine and the taste becomes pleasantly sour, move the tomatoes to the refrigerator.

Place the cherry tomatoes (300 g) in a jar along with the chili (15 g) and thinly sliced garlic (10 g). If desired, add lightly toasted fennel seeds.

Fill the jar with water to the very top, then pour the water into a measuring container and dissolve salt in it at a ratio of 4%: about 10 g of salt per 250 ml of water. Return the brine to the jar so that it reaches the top.

Tightly close the jar and place it on a tray. Leave it to ferment at room temperature for 5-7 days. When bubbles appear in the brine and the taste becomes pleasantly sour, move the tomatoes to the refrigerator.