How incredible is this “Grape Tomato ‘Quick Kimchi’ “?
Let’s just say that it makes about 2 1/2 cups of kimchi — and my husband and I nearly polished off all of it in one night.
An umami bomb that’s a little spicy and a lot refreshing with bursts of juicy summer fruitiness, it’s just that addictive.
Best yet, it takes practically no time to make.
I spied this recipe by Eric Kim in the New York Times archives, and knew I had to try it.
It’s not your typical kimchi that takes days, weeks or even months to ferment. As Kim writes, it’s more of a muchim or seasoned salad, but it sports the flavor profile of classic kimchi.Read more