Juicy Fermented Tomato Kimchi Salad Recipe

Most recipes suggest serving this dish as a Salad without fermenting it. 

There are two problems with making it that way.


My Homemade Fermented Tomato Kimchi

We don't get the Lactobacillus probiotic benefits that fermentation gives us and secondly you miss out on unique tongue tingling taste that my fermentation recipe gives you.

Seriously, fermenting this Tomato Kimchi gives you Salty / Spicy flavor that serving it as a Salad doesn't give you. 

It only takes one or two nights to ferment depending on how hot your house is. You can use any kind of Tomatoes as well.

I love the taste of Medium Tomatoes sliced up so that is what I went with.


The ingredients for this recipe are simple. The chives and Korean flakes add a kick, the tomatoes the juice, brown sugar a mild sweetness, sesame seeds some crunch.

The sea salt gives it that classic fermented taste as well as actually helping with the process.

You could add other things like ginger but with this recipe I think keeping it simple gives the best end result.

  • 0.5 lb Garlic Chives
  • 4 Medium Sized Tomatoes
  • 1 Tablespoon Sea Salt
  • 2 Tablespoons Korean Gochugaru Flakes



This is what it looks like after you sprinkle the sesame seeds on your Kimchi.

  • Wash, dice and place the Tomatoes / Garlic Chives into a bowl.
  • Spread sea salt over the Tomatoes and Chives.
  • Spread Korean Flakes and Sugar over everything then mix.
  • Sprinkle the sesame seeds.
  • Ferment in a mason jar.

Tomato Kimchi

Alicia Harper
This salty and spicy fermented Tomato Kimchi recipe is so easy to make and tastes amazing.
Prep Time 30 mins
Total Time 2 d
Course Appetizer
Cuisine Mediterranean, south korean
Servings 2 1


  • mason jar
  • bowl
  • clean gloves


  • 0.5 lbs Garlic Chives
  • 4 Medium Tomatoes You can also use large or cherry tomatoes
  • 1 tbsp Sea Salt
  • 2 tbsp Korean Gochugaru Flakes
  • 1 tbsp Sesame seeds


  • Wash any dirt of the tomatoes first and then slice into bite sized pieces and place into a clean sterile bowl.
  • Wash the chives as well and cut in to small pieces and place into the same bowl that has your Tomatoes.
  • Spread sea salt evenly over all of the chives and tomatoes. Let it allowing the salt to soak into the Tomatoes. After 30 minutes drain the bowl and dispose of all liquid.
  • Spready brown sugar / korean flakes evenly over the chives and tomatoes and then very gently mix everything with a clean hand. Using a plastic glove would be even better.
  • Once mixed spread the sesame over the top of everything.
  • Transfer everything to a clean mason jar and store it in a cool dry place away from sun light. Leave the lid loose and don't place it next to anything else. After 1 or 2 days transfer it to your refrigirator and enjoy 🙂


Keyword fermented, gut health food

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