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Prepare the saltwater brine. In a large measuring cup or jug, combine the water with salt. Mix well to dissolve the salt.
Prick the cherry tomatoes. Using a toothpick, poke a few holes in each cherry tomato. This will help the brine penetrate.
Pack the jar. To your mason jar, add the garlic cloves, cherry tomatoes, bay leaf and rosemary sprig. Feel free to use smaller/larger jar(s) depending on how many cherry tomatoes you have.
Add the fermenting weight. Add your fermentation weight to the jar, making sure that it does not go above the rim of the mason jar.
Pour the brine. Carefully pour the brine solution in the jar, making sure all the tomatoes are submerged.
Apply the fermentation lid and ferment. Twist on the fermentation lid. Ferment the cherry tomatoes for at least 5 days away from direct sunlight. On day 5, taste the cherry tomatoes. If you want them to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days. If you’re happy with the taste, remove the weight, and fermentation lid. Add the optional vinegar, apply a regular lid and place the ferment in the fridge.