Korean-style pickled tomatoes
4 servings
15 minutes
Korean-style pickled tomatoes are a vibrant blend of freshness and spiciness inspired by traditional Korean cuisine. This recipe stems from Koreans' love for fermented vegetables, revealing the depth of flavor nuances. The sweetness of carrots, the aroma of garlic and pepper, complemented by vinegar marinade, create a balance between rich sourness and spicy warmth of spices. During the pickling process, tomatoes absorb all the ingredients, becoming tender and juicy while their texture remains firm. The dish is perfect as an appetizer or side dish to meat and rice, adding an exquisite touch to the meal. Its ease of preparation makes it an excellent choice for those looking for an unusual yet accessible way to diversify their menu.
1
Wash the tomatoes (preferably small) and cut them in half.
- Tomatoes: 1 g
2
Grind garlic and sweet pepper in a meat grinder or grate them.
- Garlic: 1 g
- Bell pepper: 2 pieces
3
Mix well. Grate the carrot on a Korean carrot grater or a regular large grater.
- Carrot: 1 piece
4
Chop the greens.
- Dill: 1 tablespoon
- Parsley: 20 g
5
Layer in the jar: halves of tomatoes cut side up, then garlic with pepper, carrots, and greens.
- Tomatoes: 1 g
- Garlic: 1 g
- Bell pepper: 2 pieces
- Carrot: 1 piece
- Dill: 1 tablespoon
- Parsley: 20 g
6
Sprinkle red ground pepper over two or three layers, optionally black. You can add any spices you like.
- Ground black pepper: to taste
7
Prepare the marinade (cold): mix vinegar with sugar, salt, and oil until the ingredients dissolve.
- 9% table vinegar: 50 ml
- Sugar: 50 g
- Salt: 1 tablespoon
- Vegetable oil: 50 ml
8
Pour the marinade over the tomatoes, close the jar with a lid, and place it upside down in the refrigerator (I use a jar with a screw cap).
- Tomatoes: 1 g
