2 kg of firm tomatoes (ideally Špajzka/San Marzano varieties, which are not too watery)
2 to 3 bell peppers (red or a mix of colors)
1 to 2 hot peppers (to taste)
1 to 2 heads of garlic
1 large bunch of fresh herbs (dill, parsley, or cilantro)
For the vinaigrette/marinade:
100 ml vinegar (6% or 9% fermented/apple)
100 ml vegetable oil (sunflower or rapeseed)
80–100 g sugar
2 tablespoons salt (non-iodized)
Optional: 1 teaspoon ground coriander or Korean carrot seasoning
Korean spices
🥣Preparation procedure:
Preparing the spice paste: Blend the bell peppers, chili, garlic, and herbs in a food processor (or grind them in a meat grinder). Add the oil, vinegar, sugar, salt, and, if desired, ground coriander. Mix well until the sugar and salt are completely dissolved.
Cutting the tomatoes: Wash the tomatoes thoroughly and cut them in half or quarters (depending on their size).
Jarring: Prepare clean, balanced, and sterilized jars (for example, one large 3-liter jar or several smaller ones). Place a layer of mixed vegetables at the bottom, then a layer of tomatoes (cut in half or quarters depending on the jar size), and cover with more mixed vegetables. Alternate the layers in this way until the jar is full.
Storage and Resting: Seal the jar tightly, turn it upside down, and place it in the refrigerator for 24 hours (turning it upside down will allow the mixed vegetables to permeate all the layers).
💡Tips for Long-Term Storage Without Canning
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