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Export 7 ingredients for grocery delivery
Put the peppercorns, coriander seeds, and mustard seeds into the bottom of a quart-sized jar, then layer in the tomatoes, parsley, basil, and garlic.
Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.
Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.
Put in a cool and dark corner to ferment for 6-8 days.
Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.
Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.