"Here's a great Green Tomato Kimchi recipe I've made many times. Tastes best after a couple years in the fridge."
Green Tomato Kimchee
Ingredients
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
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
Instructions
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 ndefinitely.
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 ndefinitely.
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