1: Mix the salt and water together until the salt dissolves.

2: Steralise a glass jar large enough to contain all the tomatoes.

3: Peel the garlic and chop each clove in half.

4: Fill a clean glass jar with the tomatoes, garlic, basil, bat leaves and black peper corns.

5: Pour the salt brine over all the ingredients. All the ingreidents must be covered in water. To hold them under the water you can use a cabbage leaf over the top of the tomatoes. This stops the ingredients being exposed to the air and the ferment going mouldy.

6: Cover loosely and leave at room temperature for 2, 4 days. Check daily for bubbles , this is a sign it';s fermenting. It should smell like saurekraut.

7: Once happy with your ferment seal and store in the fridge.

This tasty recipe comes with love from our supporter Jessie Ferments.