Martin Nordin’s Sour Tomato Sauce
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Method
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1
For the white kimchi base:
Pour the water and rice flour into a saucepan and bring to a boil, stirring constantly to ensure there are no lumps. Reduce the heat and stir in the miso paste. Simmer for around 5 minutes. Remove the saucepan from the heat and let it cool. Leave the mixture in the refrigerator overnight.
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2
Add the shallots, carrots, radishes, ginger and garlic to a food processor and mix into a fine purée. If it’s a little stiff, add a splash of water.
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3
Pour the rice flour mixture, the vegetable purée and chilies into a glass jar and mix thoroughly. Store in the refrigerator. (If you don’t intend to use it for a while, you can also freeze it.)
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4
For the fermented yellow tomato sauce:
Rinse the tomatoes and cut them in half. Clean the celery and slice it thinly. Put the tomatoes and celery in a bowl and massage in the salt, applying plenty of pressure to the tomatoes so they release liquid. Leave at room temperature for at least one hour, occasionally stirring and applying pressure.
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5
Pour the kimchi base into the bowl and mix gently using your hands.
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6
Pour the mixture into the jar, leaving an inch or so (2 to 3 centimetres) of air at the top. Fill a plastic bag with some water, knot the bag and add it on top as a weight. (You’ll understand why in a few days.) Close the lid and seal tightly. Place the jar on a plate and, ideally, stand it inside a plastic bag since it will likely eject some liquid.(If you do this, make sure you don’t seal the bag at the top.) Leave the jar to stand at room temperature for 7-10 days, depending on how sour you want the sauce to turn out.
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7
Move the jar to the refrigerator. Remove it after a few days, pour it into a bowl and blend until smooth. Strain the sauce and pour into sterilised bottles, then store in the refrigerator until ready to use.
