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Sep 30, 2009 10:32 PM

green cherry tomato kimchi?

I picked ten pounds of green cherry tomatoes today (along with a few more pounds that had started to redden). While I plan to let the majority of them ripen on their own, I did see some recipes for pickled green cherry tomatoes. I'm not a big fan of dill pickles in general, so I started thinking more along the lines of kimchi.

Has anyone made kimchi with tomatoes? Can I just use a kimchi recipe for cabbage and sub in the green cherry tomatoes instead? I've tried googling it, and found a few mentions of green tomato kimchi, but no recipes specifically for green tomatoes.


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  1. Here is one I received from my mom, who got it from a friend (Thank you Lavonne!). :)

    Green Tomato Kimchee


    Lots green tomatoes, sliced in wedges
    3 cups rice wine vinegar
    1 cups sugar (or less if you don’t like it so sweet)
    10 cloves garlic thinly sliced
    ¼ cup fresh ginger matchsticks
    3 medium onions, halved and cut into 1/8-inch slices
    1 cup shredded carrots
    1 cup shredded daikon
    1 cup shredded turnip
    2 Tbsp red pepper flakes
    ½ cup Thai fish sauce


    > Place the tomatoes in a colander set in the sink. Sprinkle generously
    > with kosher salt. Allow to rest at room temperature until the tomatoes
    > have exuded liquid, about 2 hours. Rinse the tomatoes in water to get
    > rid of the salty taste. Set aside.
    > In a large, non-reactive saucepan, combine the vinegar and sugar and
    > bring to a boil over medium heat. Add the garlic, ginger, and onions,
    > bring to a simmer, and remove immediately from the heat.
    > In a large, non-reactive bowl (or a stoneware crock), combine the
    > tomatoes and shredded vegetables. Pour the vinegar mixture over them,
    > add the chile flakes and fish sauce, and toss well. Correct the
    > seasoning with salt. Let the mixture cool to room temperature and
    > cover with plastic wrap. With a paring knife, punch a few holes in the
    > plastic wrap and place the bowl in a cool, dark place. Let the mixture
    > pickle for 24 hours.
    > Transfer the kimchee to a tall glass jar or jars and seal tightly. You
    > can eat it right away, but it is better if you let it “cure” for a
    > couple of weeks. You can store in the refrigerator almost indefinitely.
    > At least this is the recipe as best I can remember it. I KNEW I should
    > have written it down right away. I kind of fiddled with it to get the
    > taste I wanted.
    > Good luck with the kimchee making.