Tomato Kimchi Recipe for Summer

Ingredients

5 cloves garlic, chopped

15g ginger, chopped

1/2 onion, sliced

a handful chive, cut into 1” long*

4 tbsp plant-based fish sauce or Yondu

4 tbsp gochugaru, Korean red pepper flakes

1 tbsp raw sugar

2 tbsp maesilaek, Korean green plum extract*

5 to 6 large size firm tomatoes

1 tsp sesame seeds

Directions

Combine the garlic, onion, chive, plant-based fish sauce, gochugaru, raw sugar, and maesilaek in a large mixing bowl.

Slice each tomato into eight wedges and add to the bowl. Mix well with your hand or a spoon, and finally sprinkle with sesame seeds. It can be served immediately or the next day. It will last a week in the refrigerator.

Nutrition

• Calories: 60
• Total Fat: 1.2 g
• Saturated Fat: 0.2 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 313.7 mg
• Total Carbohydrate: 12.5 g
• Dietary Fiber: 3.6 g
• Total Sugars: 6.4 g
• Protein: 2.2 g