Tomato Kimchi with Chives

Despite the fact that it can be made in little than twenty minutes, this kimchi is quite wonderful! If you are looking for a dish that offers a wide range of homemade kimchi flavors, this Tomato Kimchi with Chives dish will soon become your preferred option. You are going to like the added crunch that comes from the fresh onions and chives, and you are going to be so happy about it! Give this mouthwatering kimchi a shot right this very second!

My opinions on tomato kimchi.
Following a number of occasions in which I prepared Tomato Kimchi in my kitchen, I came to the knowledge that it is delicious either on its own or when combined with other substantial foods. What about the shades of the colors, would you say? They are incredibly fantastic and absolutely wonderful in terms of the exquisite table arrangement that they have brought around. When you make an effort to prepare this dish using my secret sauce, you will be able to appreciate how delicious each vegetable tastes and how it comes to life. You will also be able to say that you have experienced it. When it comes to making kimchi that is not only cool but also delicious, we have at long last discovered the key.

Tomato Kimchi with Chives
Tomato Kimchi with Chives

What kind of tomatoes are ideal for this dish?
Although it is possible to use any variety of tomato, it is essential that the tomatoes have a firm consistency when they are touched. When searching for tomatoes, you should aim for those that have achieved a medium level of maturity. This indicates that they have gotten fairly ripe, which enables them to keep their sweetness while still being firm to the touch. As you begin to cut them, the ones that are softer will have an excessive amount of water, and it is possible that they will lose their shape before you continue.

Does it matter how you cut your tomatoes?
I discovered that slicing them into half-moon shapes was beneficial before soaking them and picking them up with chopsticks. This was done before I soaked them. On the other hand, this is not a major issue, but it is something that I found out. In the event that the tomatoes are cut too thinly or too small, the amount of water that is contained inside the kimchi may be increased. Consequently, you ought to refrain from engaging in any of these activities.

Tomato Kimchi

how do you make tomato kimchi with chives?
  1. Combine and make the spicy sauce, set aside. If you want to make it less spicy, you can reduce the gochugaru at this point.
  2. Slice tomatoes into wedges and mince garlic. Chop onion, chives & scallion. Place them all into a large bowl.
  3. Pour spicy sauce into the large bowl. Then using two wooden spoons, gently toss the vegetables with sauce. Make sure not to over mix, otherwise you can bruise the tomatoes.
  4. Sprinkle with sesame seeds and serve cold.
How long can I keep my tomato kimchi fresh?
This tomato kimchi tastes best the day it’s made. I would recommend consuming within two days. Keep in mind that the tomatoes contain a lot of water. You do not want to wind up with tomato juice.
Tomato Kimchi with Chives
Tomato Kimchi with Chives


  • 4 large tomatoes (ripe but firm)
  • 1 bunch of chives (cut into 1-2 inch pieces)
  • 2 tablespoons gochugaru (Korean red chili pepper flakes)
  • 2 cloves garlic (minced)
  • 1 small piece of ginger (grated, about 1 teaspoon)
  • 2 tablespoons fish sauce (or soy sauce for a vegetarian version)
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame seeds
  • 2 green onions (finely chopped)


  • 12 oz red tomatoes medium riped
  • 1 clove garlic minced
  • ½ onion, small slice
  •  cup Chinese chives chopped
  •  cup scallion chopped
  • 1 pinch roasted sesame seeds

Spicy Sauce

  •  tsp sea salt
  • 1 tsp Anchovy extract
  • 1 Tbsp Masil/Plum Syrup
  • 1 tsp sugar
  • 1 Tbsp gochugaru/red chili flakes coarse


  • Make spicy sauce and set aside.
  • Cut tomatoes into wedges. Slice/chop rest of the vegetables. Combine all into a large bowl.
  • Add the spicy sauce into the large bowl. Use 2 wooden spoons and gently toss veggies with sauce.
  • Serve cold and sprinkle with roasted sesame seeds.
  • Store in fridge and consume within 2 days.


  • Fermentation Time: The fermentation process can be adjusted based on your taste preference. A shorter fermentation time will result in a fresher taste, while a longer fermentation will develop a more intense flavor.
  • Storage: Tomato kimchi should be stored in the refrigerator and is best consumed within a week to maintain its freshness and texture.
  • Variations: Feel free to add other vegetables like julienned carrots or radishes for additional texture and flavor.

Tomato Kimchi with Chives Recipe FAQ

1. What type of tomatoes should I use?

  • Answer: Use ripe but firm tomatoes to maintain a good texture during the fermentation process. Plum tomatoes, cherry tomatoes, or any variety that holds up well and isn’t overly juicy works best.

2. Can I make this recipe without fish sauce?

  • Answer: Yes, you can substitute fish sauce with soy sauce for a vegetarian version. You can also use a combination of soy sauce and a little bit of seaweed (kelp) powder to mimic the umami flavor.

3. How long should I ferment the tomato kimchi?

  • Answer: Typically, fermenting at room temperature for 1-2 days is sufficient to start the fermentation process. After that, store it in the refrigerator. The kimchi will continue to develop flavor over time and can be consumed within a week for the best taste and texture.

4. Do I need to use gloves when mixing the kimchi?

  • Answer: It’s recommended to use gloves to protect your hands from the chili pepper flakes, which can cause irritation. Gloves also help to keep the process hygienic.

5. How should I store the kimchi?

  • Answer: Store the tomato kimchi in an airtight container in the refrigerator. Make sure to press down the ingredients to remove any air pockets and leave some space at the top of the container for expansion.

6. Can I add other vegetables to this kimchi?

  • Answer: Yes, you can add other vegetables like julienned carrots, radishes, or cucumbers to enhance the texture and flavor. Ensure they are cut into similar-sized pieces to the tomatoes.

7. How long will the tomato kimchi last?

  • Answer: Tomato kimchi is best consumed within a week for optimal freshness and texture. However, it can last up to 2-3 weeks in the refrigerator, though the texture of the tomatoes may become softer over time.

8. Is tomato kimchi supposed to be spicy?

  • Answer: The spice level can be adjusted to your preference. Gochugaru (Korean red chili pepper flakes) provides a moderate level of heat, but you can reduce or increase the amount based on your taste.

9. Can I skip the salting step for the tomatoes?

  • Answer: Salting the tomatoes helps to draw out excess moisture, enhancing their flavor and improving texture. Skipping this step may result in a watery kimchi and less intense flavor.

10. What can I serve with tomato kimchi?

  • Answer: Tomato kimchi can be served as a side dish with grilled meats, fish, rice, noodles, or as a topping for salads. It pairs well with other Korean dishes and adds a refreshing, tangy flavor to meals.

11. Can I use green onions instead of chives?

  • Answer: Yes, you can use green onions if chives are not available. Green onions provide a similar sharp flavor and work well in this recipe.

12. What if my kimchi is too salty or too spicy?

  • Answer: If your kimchi is too salty, you can rinse the tomatoes lightly with water before serving. If it’s too spicy, balance it out by adding more vegetables or serving it with plain rice to mellow out the heat.


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