Step 1

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.

Step 2

Mix together the water and salt to make a brine, and pour over the tomatoes, making sure to cover them completely.

Step 3

Use a weight to keep the tomatoes under the brine, and cover the jar with a towel.

Step 4

Put in a cool and dark corner to ferment for 6-8 days.

Step 5

Taste them along the way. When the tomatoes are finished fermenting they will burst with a champagne like effervescence in your mouth.

Step 6

Cover with a lid and store in the fridge. They are best after 1 to 2 weeks.