Korean Cherry Tomato Jangajji
Tomato jangajji is a Korean soy-vinegar pickle made with peeled cherry tomatoes soaked in a boiled brine of soy sauce, vinegar, and sugar. Removing the skins allows the brine to penetrate the flesh quickly, creating an even sweet-salty-tangy flavor throughout each tomato. Sliced onion and fresh basil leaves added to the jar contribute crunch and an herbaceous note that elevates the tomatoes' natural fruitiness. After one day of chilling, the pickle develops a crisp, cold tanginess that makes it especially suited to warm-weather meals.
Adjust Servings
Instructions
- 1
Score a small cross on each tomato.
- 2
Blanch 15 seconds and peel skins.
- 3
Boil soy sauce, water, vinegar, and sugar.
- 4
Place tomatoes, sliced onion, and basil in a jar and pour brine.
- 5
Cool completely and refrigerate for 1 day.
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