Fresh Tomato & Plum Kimchi With Nori Sesame Salt Recipe

Cooking Directions

• STEP 1.In a large bowl, combine the tomatoes, plums, garlic, ginger, red pepper flakes, and salt.
• STEP 2.Mix well until the tomatoes and plums release their juices and everything is well coated.
• STEP 3.Transfer the mixture to a clean glass jar, pressing it down firmly to remove any air bubbles.
• STEP 4.Cover the jar with a lid and let it sit at room temperature for 2-3 days to ferment.
• STEP 5.After the fermentation period, transfer the jar to the refrigerator and let it chill for at least 1 week before serving.
• STEP 6.To make the nori sesame salt, toast the sesame seeds in a dry pan until golden brown.
• STEP 7.Transfer the sesame seeds to a mortar and pestle and crush them lightly.
• STEP 8.Add the crushed sesame seeds to a bowl along with crumbled nori sheets and salt.
• STEP 9.Mix well to combine.
• STEP 10.Serve the Fresh Tomato & Plum Kimchi with a sprinkle of nori sesame salt on top.
• STEP 11.Store any leftovers in the refrigerator for up to 2 weeks.

Cooking Tips

• Choose ripe tomatoes and plums for the best flavor.
• Adjust the amount of red pepper flakes according to your spice preference.
• Make sure to press the kimchi mixture down firmly in the jar to remove air bubbles and ensure proper fermentation.
• The longer the kimchi ferments, the more tangy and flavorful it will become.
• Feel free to adjust the amount of nori sesame salt to your liking.

Storage and Serving

• Store the Fresh Tomato & Plum Kimchi in a clean glass jar with a tight-fitting lid.
• Keep it refrigerated and consume within 2 weeks.
• Serve the kimchi as a side dish, topping for rice bowls, or as a condiment.
• Sprinkle the nori sesame salt on top for an extra burst of flavor.