Lim Sung-geun's Plum Tomato Pickle

Name: Lim Sung-geun's Plum Tomato Pickle
Cook time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: unripe green tomatoes 12 pieces; premium soy sauce 500g; plum syrup 200g; apple vinegar 500g; water 500g; white sugar 300g; green chili peppers 6 pieces; onion 2 pieces

A refreshing, tangy-sweet blue tomato pickle ready in just 5 minutes without fire, enjoyed crisp and vibrant all year round

🙋 Recommended for

⭐ Those seeking a tangy, sweet, and crunchy side dish to boost summer appetite
⭐ People who want to make a long-lasting pickle quickly and easily without using heat
⭐ Anyone interested in learning a unique and practical way to use tomatoes

5 min Difficulty Easy side dish

Main ingredients 🥩

unripe green tomatoespremium soy sauceplum syrupapple vinegarwhite sugargreen chili peppersonion

Tags 🏷️

pickle side dish home cooking

Detailed recipeQuick recipe

Ingredients needed 🛒4 servings

unripe green tomatoes 12 pieces
premium soy sauce 500g
plum syrup 200g
apple vinegar 500g
water 500g
white sugar 300g
green chili peppers 6 pieces
onion 2 pieces

Recipe 🍳

In a large bowl, combine 500g premium soy sauce, 200g plum syrup, 500g apple vinegar, 500g water, and 300g white sugar.
Stir continuously until the sugar is completely dissolved and no graininess remains.
Rinse the unripe green tomatoes thoroughly under running water, then pat dry and remove the stems.
Make four deep cuts into the bottom of each tomato—only halfway through so the tomato stays intact and forms an octagonal shape.
Cut the 6 green chili peppers into thirds, and slice the 2 onions into quarters.
Transfer the prepared green tomatoes, chili peppers, and onions into a sealable container, distributing them evenly.
Pour the prepared brine over the ingredients until the tomatoes are fully submerged.
Seal the lid tightly and let it ferment in the refrigerator or kimchi refrigerator for at least 4 days before serving.

Mix together soy sauce, plum syrup, vinegar, water, and sugar; stir until sugar is fully dissolved to make the brine.
Wash the unripe green tomatoes, remove the stems, and score them into eight pieces with shallow cuts.
Chop the green chili peppers and onions into large pieces.
Place the tomatoes and vegetables into a container, then pour in enough brine to fully cover them.
Let it rest in the refrigerator for at least 4 days to mature before enjoying.

Cooking tips 💡

Always use firm, unripe green tomatoes to ensure they stay crisp and maintain their crunch throughout the year.
When scoring the tomatoes, avoid cutting all the way through—only go halfway to preserve their shape.
After finishing the pickle, reuse the leftover brine by adding extra chopped green chili peppers; it makes a great marinade for pork belly or other meats.