This fresh and accessible tomato kimchi recipe was created by @beetje.abart. A lovely twist on classic kimchi: quick, full of flavour, and perfectly balanced between fresh, spicy, and umami. Ideal as a side dish, topping, or simply eaten straight from the bowl.

Ingredients

500 tomatoes
1 spring onion
0.5 white onion
1 tbsp. sugar
1 clove of garlic
1 tbsp. sesame oil
2 tbsp. gochugaru
2 tbsp. sushi vinegar
1 tbsp. Phan's (plant-based) fish sauce
2% salt

Thinly slice the tomato, onion, and spring onion. Then put the tomatoes, onions, and spring onion in a mixing bowl. Add the gochugaru, sugar, fish sauce, chopped garlic, vinegar, and sesame oil.

Next, weigh the total mixture and calculate 2% of the weight to determine how much salt you need (for example: for 600g of vegetables, use 12g of salt). Add this salt to the mixture.

Mix everything well until you have a refreshing kimchi. You can eat it fresh immediately, or you can let it ferment for extra depth of flavour.