Under The Squash Vines

Gochujang Fermented Tomatillos

 (48+ hrs fermenting time)

Ingredients: 

Approx. 5 pounds tomatillos, husks removed, washed, cut into even pieces

Approx. ½ cup sea salt

Approx. 1 tablespoon Gochujang or to taste

Approx. 1 tablespoon Gochugaru or to taste

Approx. 1 cup sugar or to taste

Approx. 1 bulb garlic, peeled

Optional: 1 teaspoon fermented bean curd or vegetarian fish sauce

Instructions: 

1. In a bowl add the salt to the washed and cut tomatillos. Massage salt thoroughly into the tomatillos. Cover with a kitchen towel and let sit at room temperature for 4 hours. Turn tomatillos every 30-45 minutes to ensure even coating. 

2. After 4 hours, drain and rinse thoroughly.  Squeeze out excess liquid.

3. Add the Gochujang, Gochugaru, garlic cloves, sugar, and fermented bean curd. Mix well.

4. Pack down in an airtight jar. Refrigerate at least 48 hours before serving. Good for at least 4 months in the fridge.

5. After 1 week, drain out the juice to prevent the tomatillos from getting soggy. Save the juice to use as flavoring in soups, sauces, stir fry, and more!