How incredible is this “Grape Tomato ‘Quick Kimchi’ “?

Let’s just say that it makes about 2 1/2 cups of kimchi — and my husband and I nearly polished off all of it in one night.

An umami bomb that’s a little spicy and a lot refreshing with bursts of juicy summer fruitiness, it’s just that addictive.

Best yet, it takes practically no time to make.

I spied this recipe by Eric Kim in the New York Times archives, and knew I had to try it.

It’s not your typical kimchi that takes days, weeks or even months to ferment. As Kim writes, it’s more of a muchim or seasoned salad, but it sports the flavor profile of classic kimchi.

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