Korean Cherry Tomato Jangajji

Remove the stems from 500 g cherry tomatoes, then score a shallow cross on the bottom of each one.

Keep the cuts light, because deep cuts make the flesh split during blanching.

Drop the tomatoes into boiling water for only 15 seconds, then lift them out right away.

Stop when the skin edges begin to loosen, and do not cook longer or the tomatoes soften.

When the tomatoes are cool enough to handle, peel from the scored cuts.

Let excess moisture drain off gently, because too much surface water can dilute the brine and make it cloudy.

Combine 130 ml soy sauce, 170 ml water, 120 ml vinegar, and 70 g sugar in a pot over medium heat.

Stir until the sugar dissolves, then turn off the heat once the edges bubble.

Let the brine cool completely to room temperature.

Put the tomatoes, 80 g thinly sliced onion, and 6 basil leaves in a jar, then pour in the cooled brine until everything is submerged.

Cover the jar and refrigerate for 1 day.

Before serving, check that the tomatoes still feel firm and the onion tastes seasoned, then serve with rice or grilled meat.