1 rounded TBSP pho spice blend per quart jar (excludes cinnamon stick) — pho spice typically consists of star anise, fennel, clove, coriander and/or cardamom. (You will have to make your own blend if you can’t find it pre-made.)
1 cinnamon stick & black cardamom pod (it should come in a pre-made pho spice pack)
4-5 cloves garlic, quartered
4-5 sprigs Thai basil (preferred but other basil can be substituted if needed)
Several stalks of cilantro, ~10g
Nub of ginger, thinly sliced (~15g)
Very firm cherry tomatoes (any variety) to fill your container (not fully ripened is best)
1 TBSP + 1 tsp additive-free salt (or use a 4 – 4.5% brine) dissolved in 2 filtered cups water
For a spicy version: 1-2+ sliced jalapenos, red or green
1-2 tsp peppercorns
1 TBSP lime juice and zest of lime
1-2 TBSP fish sauce
Wash all the produce including the basil
Coarsely crush all the spices in mortar & pestle and place them in the cooking pot along with the cinnamon stick, salt, peppercorns (if used), and water (2 cups per quart jar), bring to a boil, then turn off heat and allow to cool to room temperature (or colder). (Alternately, just make a cold saltwater brine, shaking the salt and spices in a sealed jar until the salt has fully dissolved. This method is faster but will not make as strong of a flavor.)
Slice any peppers used (spicy or otherwise)
In the jar, put in the tomatoes, lime juice, fish sauce, ginger, garlic, hot pepper slices, and any other produce used, ending with the basil and cilantro on top
Fill the jar with the spiced salt water brine until it reaches about 1.5″ from the top. Keep all spices and the cinnamon stick in the jar.
Top everything with fermentation weight
Conclude with placement of the lid and an airlock or any preferred device, otherwise use the standard lid and burp it every 1-2 days
The tomatoes will normally be flavorful and effervescent within 3-5 days. The flavor will continue to develop in the refrigerator, but tomatoes will go soft within a couple weeks.
