Tomato Kimchi is a bright, modern take on Korea’s beloved fermented staple, one that brings a burst of freshness to any table. Part of our We Cook Books series, this recipe from Ferment by our friend Kenji Morimoto reimagines tradition through a contemporary lens, balancing flavor, texture, and time-honored technique.
Here, juicy cherry tomatoes meet the heat of gochugaru, the zing of lemon juice, and the subtle sweetness of kombucha syrup or honey. A touch of fish sauce and grated garlic adds depth, while sliced spring onions lend crisp contrast. The result is a refreshing, tangy kimchi that’s as versatile as it is vibrant.
Light yet complex, this Tomato Kimchi captures the essence of modern fermentation, approachable, elegant, and full of life. Serve it as a side, spoon it over rice, or pair it with grilled dishes for a pop of flavor that proves fermentation can be as beautiful as it is bold.
450g cherry tomatoes, halved
3 g (½ teaspoon) salt
1 garlic clove, peeled and grated
15 g (1 tablespoon) lemon juice
4 spring onions, green part only, sliced
15 g (1 tablespoon) fish sauce
21 g (1 tablespoon) Kombucha Citrus Syrup or honey
4 g (1 teaspoon) sugar
6 g (1 tablespoon) coarse gochugaru
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