Chop parsley and dill. You can use other herbs, such as cilantro.
Finely chop garlic chili.
Mix the tomatoes with herbs, garlic, chili and 2 tablespoons salt in a bowl.
The most important rule for a successful fermentation is an oxygen- free environment, ie without any air bubbles. Since it is not possible to pack unripe tomatoes tightly, we need to add brine. It does not need much, about 300 ml. I usually take 20 grams of salt per liter of water. Dissolve 10 g of salt in 500 ml of water and fill the jar until the tomatoes are covered with the liquid. Put the lid on.
Store the jar at room temperature for 5 days. I never open the lid during the process, there is no expolsion risk at the tomatoes do not contain much carbs. Store the jar in the fridge or any cooler place. The tomatoes can last for at least one year.