Green Tomato Kimchi With Green Kimchi Paste

Crisp and Spicy!

I used dried powdered Jalapenos as a green stand in for the Korean red pepper flakes and some fresh basil. Jalapenos are less spicy than Korean Gochugaru

Green Tomato Kimchi

6-8 large hard green tomatoes
1-1/2 T salt

Paste:

2 T Mochiko Rice flour
1/4 cup Fish sauce
1 cup water
1/3 cup Korean Radish, shredded
1 cup Green jalapeno powder (buy dried jalapenos and pulverize them)
(I bought the Jalapenoes from The Spice Lab)
2 T sugar
1/2 onion
1/3 cup baechu chives
1/4 cup cloves garlic
1 T sized thumb of ginger
3  scallions, chopped
1/4 cup chopped Basil

Wash the tomatoes

 Core the tomatoes (I left the stems on for photography purposes) and slice as follows.

Sprinkle inside the cuts with salt, Set aside for 4 hours.

Rinse off the salt, again set aside

Mix the rice flour and water in a pot and simmer till it thickens, Add the sugar, salt and fish sauce.
Put the onion, garlic and ginger in a blender and blend till a paste forms,
Mix the rice flour mix with the onion mix.
then mix with everything else and stuff the tomatoes

Put in a big bowl and cover and let stand a day to ferment then refrigerate
Use in whatever or however you like regular Kimchi'ed veggies