Tomato Kimchi

Steps

1. 1
   Prepare 8 tomatoes by removing the stems. Score each tomato with 8 cuts going about halfway through, being careful not to cut all the way through. Use chopsticks placed around the tomato to control the depth of your cuts.
2. 2
   Slice half an onion. If you prefer less sharp onion flavor, soak in cold water for about 5 minutes, then pat completely dry.
3. 3
   Take a large handful of garlic chives and cut them into long strips. Regular chives or green onions work as substitutes.
4. 4
   Finely mince 4 cloves of garlic. Since this kimchi is meant to be fresh and quick, finely chopped garlic is better than chunky pieces.
5. 5
   Grate about 1 teaspoon of fresh ginger.
6. 6
   If desired, thinly slice carrot or bell pepper for added color and visual appeal.
7. 7
   Make the kimchi filling: combine 5 tbsp Korean chili pepper flakes, 4 tbsp fish sauce, 1.5 tbsp sugar, 1 tbsp honey, minced garlic, grated ginger, and 1 tbsp toasted sesame seeds in a small bowl. Mix well. Reduce chili flakes if you prefer less spice.
8. 8
   In a large mixing bowl, combine all vegetables except the tomatoes and kimchi filling. Gently toss together without crushing. Taste and add a little salt if needed.
9. 9
   Add the kimchi filling to the vegetables and mix thoroughly.
10. 10
    Evenly distribute the filling into the scored tomatoes. Balance the filling across all tomatoes to ensure even distribution.
11. 11
    Place the filled tomatoes in an airtight container, distributing any remaining filling around them. Can be eaten immediately, but leaving at room temperature for 3-4 hours before refrigerating will enhance the flavor.
12. 12
    Serve chilled. Store in the refrigerator for 5-7 days. As time passes, the tomatoes will release flavorful juices—scoop some of these onto the kimchi when serving for extra taste.