Kimchi Recipe Using Pear

Process until smooth scraping down the sides of the bowl if needed.

Kimchi recipe using pear. You can dress this kimchi up by adding other ingredients like korean pear oysters garlic chives etc. Add to the cabbage pear mixture toss to combine and let sit overnight covered and at room temperature. 4 large pears peeled cored and cut into bite sized pieces.

Add pear to bowl with all remaining ingredients except the green onion. Add in the fish sauce and a couple of slops of pear juice and zap it more until it s about pancake batter consistency. Put the brined cabbabe carrots in a big anti reactive glass enamel or stainless steel bowl.

Rinse the salt from between each of the leaves then squeeze them to drain as much of the water as possible. If you like lighter tasting kimchi simply reduce the amounts of red chili pepper flakes salted shrimp fish sauce and or garlic. Add the broccoli red and yellow peppers serrano peppers and pine nuts.

Rough chop the green parts of the onions and add those to the cabbage carrots. Mix thoroughly then gently mix in the green onion. Fold the guts into the cooled paste.

Combine the chili powder garlic ginger water sugar oyster sauce and fish sauce in a food processor. Making kimchi usually starts with salting the main vegetable. Start with one cabbage and then move to 2 or 3 by doubling or tripling the recipe.

Stir in the asian pear tossing to combine. The pear adds natural sweetness and is refreshing to the palate cut into 1 4 in thick slices then into 1 in wide pieces you should have about 3 4 cup. If you don t have salted shrimp just add more fish sauce and salt if needed to achieve the desired salt level.