Step 1

Warm 2 cups water in a small saucepan, and then whisk in the salt until it dissolves. Turn off the heat, and let cool to room temperature.

Step 2

Place the tomatoes into a jar, and then add the hot peppers and garlic. Pour the cooled brine over them, adding additional water to cover if necessary. Place a glass fermentation weight over the tomatoes, and seal the jar.

Step 3

Allow the tomatoes to ferment at least 14 days, and up to 6 weeks. Taste the tomatoes periodically, and when they're sour enough for your liking, transfer them to the fridge where they'll keep at least 6 months.