KimchiEasy
Cherry Tomato Jangajji
Sweet-tangy cherry tomato jangajji with peeled tomatoes soaked in soy-vinegar brine for a juicy Korean pickle.
Prep 25minCook 8min4 servings
tomato jangajjicherry tomato picklekorean soy picklesweet tangy side dishsummer preserve
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.
Tips
Peeled tomatoes absorb flavor much faster.
Nutrition (per serving)
Calories
70
kcal
Protein
2
g
Carbs
15
g
Fat
0
g
Adjust Servings
2servings
→
servings
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