Gather all your ingredients and ensure your glass jar is impeccably clean, rinsing it thoroughly with hot water and letting it air dry.

Dice your red onion into small, uniform pieces and mince the garlic as finely as possible.

Add halved cherry tomatoes, diced red onion, and minced garlic into your clean glass jar.

Sprinkle in black peppercorns, crushed red chili peppers, mustard seeds, bay leaf, thyme, and turmeric.

Add 1 tablespoon of sea salt to your jar, then pour in the filtered water while stirring gently with a wooden spoon.

Press your vegetables down beneath the brine using a wooden spoon to ensure all solids are submerged.

Loosely place your jar lid on top or use cheesecloth secured with a rubber band.

Place your jar on the counter away from direct sunlight for 14 days, checking it daily to ensure vegetables stay submerged.

After 14 days, pour your fermented mixture through a fine mesh strainer into a clean bowl.

Transfer the strained liquid into small glass bottles and refrigerate.