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.
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.