Tomato 'Instant' Kimchi sort of thing

The tomato plants in the greenhouse are still fruiting, and there are tomatoes aplenty in need of using up. More tomato recipes are urgently needed!

Inspired by the 'instant' emergency cucmber Kimchi recipe in Our Korean Kitchen, I went searching to see if Tomato Kimchi was a thing. And it was - I found Park Shin Hye's Tomato Kimchi.

I didn't have any Gochugaru (chilli pepper powder) , but I did have some Gochujang (sweetened fermented chilli pepper paste). So I substituted gochujang for the gochugaru and sugar. I also added some chopped fresh basil as I was out of chives. It seems to work, even if it's not authentic.

Ninniko Shoyuzuke

Don't you hate it when it turns out that somewhere on its journey from farm to shop, someone refrigerated the garlic?

The garlic thinks: "Hm. It was really cold for a while, but now its getting warmer. Must be springtime! Sprout factor 9, Mr Sulu!"

...And your lovely big bargain bag of garlic bulbs starts sprouting everywhere and needs to all be used up at once ASAP!

Fortunately, this Japanese style no-cook garlic pickle is very quick and easy to prepare - though it does take a couple of months to mature.  There is even a bonus extra side product halfway through!

Your sprouty garlic disaster will be saved, and provide a bounty of garlicky deliciousness.