Grape Tomato Quick Kimchi Food

GRAPE TOMATO 'QUICK KIMCHI'

Grape Tomato 'Quick Kimchi' image

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

Ingredients

1 pound grape tomatoes (about 2 to 3 cups), halved lengthwise
1 teaspoon kosher salt
2 tablespoons white distilled vinegar
1/2 teaspoon finely grated garlic
1 tablespoon plus 1 teaspoon sesame oil
1 tablespoon gochugaru
2 teaspoons fish sauce
1 teaspoon granulated sugar
Thinly sliced scallions, chopped chives, or cilantro or flat-leaf parsley leaves for garnish (optional)

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.

QUICK KIMCHI

Quick kimchi image

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

Ingredients

1 Chinese cabbage
3 garlic cloves, crushed
2.5cm/1in piece ginger, grated
2 tbsp fish sauce (optional)
2 tbsp sriracha chilli sauce or chilli paste (see below)
1 tbsp golden caster sugar
3 tbsp rice vinegar
8 radishes, coarsely grated
2 carrots, cut into matchsticks or coarsely grated
4 spring onions, finely shredded

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

QUICK KIMCHI

Quick Kimchi image

A quick and easy kimchi from Cecelia Hae-Jin Lee's _Quick and Easy Korean Cookings_. Leave it out at room temperature for 2-3 days, depending how fermented you like it to taste. This is a fairly mild kimchi, good for beginners. Adapted from Serious Eats. http://bit.ly/hNAFzd

Provided by DrGaellon

Categories Greens

Time 10m

Yield 32 serving(s)

Number Of Ingredients 9

Ingredients

2 heads napa cabbage
1 medium daikon radish
1/4 cup coarse sea salt
1 cup water
4 green onions, cut into 2-inch lengths
7 garlic cloves, minced
2 tablespoons minced ginger or 2 tablespoons grated ginger
2 tablespoons korean chile powder
2 tablespoons asian fish sauce

Steps:

Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
Dissolve the salt in the water. Put the cabbage and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
Drain the vegetables, reserving the water. Return the cabbage and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how pickled you like your kimchi to taste. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.

Nutrition Facts : Calories 5.6, Fat 0.1, Sodium 983.6, Carbohydrate 1.1, Fiber 0.4, Sugar 0.4, Protein 0.3

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