This salty and spicy fermented Tomato Kimchi recipe is so easy to make and tastes amazing.
- 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 :)