Sort through the fruit to check the top of the tomatoes for mould. If they're a bit wrinkly, they're fine, but you don't want any mould getting into your ferment.
Prick the small tomatoes with a toothpick to let the brine in. Chop the bigger tomatoes in half or into bitesize pieces.
Weigh the tomatoes and work out what 2% of that number is. Add that amount of salt.
Stir the tomatoes and salt together well, then cover with a cloth and leave at room temperature for at least 2 hours to draw the water out.
Transfer into your jar and make sure that the tomatoes are fully submerged beneath the brine. If you need to mix them and squeeze them a little to get the water out, you can do so (I had to for this batch!). Weigh the tomatoes down with a fermenting weight, you don't want any to come to the top of the brine as this is where you'll get mould.
At this point you can add any flavourings you like.
Leave to ferment in a cool place or on your kitchen counter covered with a muslin cloth for around 5-7 days. Taste the tomatoes during this time until you get the flavour you're looking for.
Store in the fridge for around 3-4 weeks to enjoy!
