Best 3 Grape Tomato Quick Kimchi Recipes
Craving a quick and tangy side dish? Grape tomato quick kimchi is the perfect solution! This easy-to-make kimchi uses halved grape tomatoes instead of traditional napa cabbage, resulting in a vibrant and flavorful dish that's ready to enjoy in just a few days. With its sweet, sour, and spicy notes, this kimchi is sure to become a new favorite.
Here are our top 3 tried and tested recipes!
GRAPE TOMATO 'QUICK KIMCHI'
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of "seasoned" or "dressed" salads or other preparations. Here, thick-skinned grape tomatoes maintain their snappy crunch, even draped in a fire-bright tangle of gochugaru, sesame oil and fish sauce. Though tomato's natural umami flavor multiplies the longer it sits, this dish is best eaten within 24 hours. When you're done, don't throw out the leftover dressing at the bottom of the bowl: Tossed in that tomatoey brine, bouncy rice noodles are a dream. For a vegetarian option, swap out the fish sauce for soy sauce.
Provided by Eric Kim
Categories dinner, easy, lunch, quick, weeknight, pickles, salads and dressings, side dish
Time 40m
Yield 2 to 2 1/2 cups
Number Of Ingredients 9
Steps:
- In a medium bowl, toss the tomatoes with the salt, transfer to a colander, and let sit in the sink to drain, about 30 minutes. Meanwhile, in the same bowl, add the vinegar and garlic and set aside.
- After 30 minutes, add the sesame oil, gochugaru, fish sauce and sugar to the bowl with the vinegar and garlic and whisk to combine. Use a paper or cloth kitchen towel to pat the tomatoes dry, then add the tomatoes to the dressing and toss until well coated.
- Garnish with the optional herbs before serving. This is best eaten right away, but can be refrigerated for up to 24 hours.
TRADITIONAL KIMCHI
If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.
Provided by henry
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT3h30m
Yield 24
Number Of Ingredients 12
Steps:
- Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
- Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
- Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 19.2 mg, Sugar 0.6 g
QUICK KIMCHI
This Korean classic is made by fermenting cabbage and carrots in a tangy, spicy sauce - try this speedy version for a tasty side dish.
Provided by Good Food team
Categories Side dish
Time 20m
Yield Makes enough to fill a 1-litre jar, serves 8 as a side
Number Of Ingredients 10
Steps:
- Slice the cabbage into 2.5cm strips. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hr. Meanwhile, make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
- Rinse the cabbage under cold running water, drain and dry thoroughly. Transfer to a large bowl and toss through the paste, along with the radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. Will keep in the fridge for up to 2 weeks - the flavour will improve the longer it's left.
Nutrition Facts : Calories 42 calories, Fat 1 grams fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 2 milligram of sodium
Tips:
- Select firm, ripe grape tomatoes: Ensure the tomatoes are free from blemishes and bruises for the best kimchi.
- Use a sharp knife: Cleanly cut the grape tomatoes in half to avoid crushing them.
- Wear gloves when handling chili peppers: Protect your hands from the spicy oils in the peppers.
- Use a non-reactive bowl: Stainless steel or glass bowls are ideal for making kimchi to prevent any chemical reactions.
- Maintain a clean work surface: Keep your kitchen area clean to prevent contamination of the kimchi.
- Seal the kimchi container tightly: Ensure the kimchi is well-sealed in an airtight container to maintain its freshness and prevent spoilage.
- Allow sufficient fermentation time: Patience is key! Let the kimchi ferment for at least 3-5 days, or longer for a more intense flavor.
Conclusion:
Grape tomato quick kimchi is a delightful and versatile condiment that adds a spicy, tangy kick to various dishes. Its vibrant red color and unique flavor make it a popular choice for Korean cuisine and beyond. With its ease of preparation and customizable spice level, this kimchi is a great way to add a homemade, fermented touch to your meals. Whether you're using it as a side dish, incorporating it into stir-fries, or enjoying it as a flavorful addition to tacos or sandwiches, grape tomato quick kimchi is sure to become a staple in your kitchen. So, gather your ingredients, follow the simple steps, and embark on a culinary journey that will leave your taste buds dancing!
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