Welcome to a delightful fusion of Korean tradition and garden harvest! Kimchi, the iconic fermented dish of Korea, is celebrated for its bold flavors and incredible health benefits. While traditionally made with napa cabbage, the art of kimchi-making is wonderfully versatile. This recipe for Green Tomato Kimchi is a creative and delicious way to use up those end-of-season unripe tomatoes, transforming them into a spicy, tangy, and probiotic-rich condiment that will liven up any meal. Prepare to be amazed by how simple ingredients can create such a complex and satisfying flavor!
Green Tomato Kimchi
Green Tomato Kimchi Ingredients
- 1 kg of green tomatoes
- 200 g of red bell pepper
- 1 head of garlic
- 50 g of chili pepper paste (Korean gochujang is recommended)
- 10 g of dried celery
- 35 g of apple or pear vinegar
- 8 g of sea salt
How to Make Green Tomato Kimchi
Place the chopped tomatoes in a deep glass or stainless steel bowl.
Cut the red bell pepper and remove the stem end.
Place the chopped sweet pepper into a tall blender cup.
Thoroughly wash firm green tomatoes and cut them in half or into quarters. Remove the tough part near the stem end. Place the chopped tomatoes in a deep glass or stainless steel bowl. Note that aluminum cookware is not suitable for this recipe!
Next, prepare the vegetables for the paste. Crush a head of garlic with a knife and peel the cloves. Chop the peeled garlic. Cut the red bell pepper, remove the stem end, and rinse it under running water to wash away any remaining seeds. For extra aroma, you can also add 1-2 hot peppers.
Place the chopped bell pepper and garlic into a tall blender cup. Add the hot chili pepper paste, dried celery, and sea salt. The hot chili paste is already salty, so the recipe doesn’t call for much additional salt. Instead of Korean pepper paste, you can use adjika (a spicy dip from the Caucasus region, typically containing red pepper, garlic, herbs, and spices) in this recipe.
Use an immersion blender to blend the vegetables into a thick, smooth paste.
Using an immersion blender, blend the vegetables until you have a thick, smooth paste. At this stage, the paste smells delicious, and you can add extra spices if you like, such as coriander, cumin, or soy sauce.
Add the aromatic paste to the chopped green tomatoes.
Transfer the vegetables to a plastic container with a tight-fitting lid.
Leave in a cool place for 4-7 days.
Add the aromatic paste to the chopped green tomatoes. Pour in the apple or pear vinegar. You can also add a finely chopped sweet pear to the tomatoes. The enzymes produced by the pear will make the kimchi even more flavorful.
Transfer the vegetables to a plastic container with a tight-fitting lid. Airtightness is crucial for this fermentation method! Unlike kvasshenie (a traditional Slavic method of lacto-fermentation), the kimchi fermentation process occurs without air.
Close the container lid tightly. Shake it vigorously so that the tomatoes are evenly coated and saturated with the aromatic paste. Leave the sealed container at room temperature for 3 days. Then, move it to the bottom shelf of your refrigerator or a dark, cool pantry. Let it ferment in the cool place for 4-7 days. You can also ferment the vegetables for longer; the flavor will become richer after a month.
Green tomato kimchi is an excellent cold appetizer for meat, fish, or chicken.
Green tomato kimchi is an excellent cold appetizer to serve with meat, fish, or chicken. You can season this spicy salad with olive or sesame oil before serving.
Your Green Tomato Kimchi is now ready to be enjoyed! With its vibrant color and zesty, spicy flavor, it's a fantastic addition to your table. Serve it as a side dish (banchan) with rice, grilled meats, or fish, or add it to tacos, sandwiches, and grain bowls for an extra kick. Remember, the flavor will continue to develop and deepen over time in the refrigerator. Don't be afraid to let it age for a few weeks to experience a richer, more complex taste. We hope you enjoy this unique take on a classic Korean dish and feel inspired to explore the wonderful world of fermentation!
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