Kimchi Recipe With Apple And Pear

Obliterate and smash it all into a lovely red fabulous smelling paste.

Kimchi recipe with apple and pear. Transfer to the rice glue. Mix water and salt together and pour over cabbage. Buying napa cabbage for this pogi kimchi it s best to use a medium to large cabbage that weighs around 5 to 5 1 2 pounds with some light green outer leaves.

I go ahead and add the garlic into this to puree all at once. Place garlic ginger apple chunk and pear chunk in a food processor break them into puree or small dices. In a food processor fitted with a chopping blade purée the radish pear white onion ginger garlic korean red pepper powder and fish sauce if using into a smooth paste.

Garlic ginger the white parts of scallions korean red pepper powder fish sauce unsweetened pear or apple juice miso paste and whatnot go into the food processor or blender. Let sit for 15 20 minutes until it begins to dehydrate. In a blender combine the garlic onion apple apple pear and ginger together.

This is mild kimchi loaded with fruit. Let the cabbage sit for 2 hours. Peel the pear and leave the skin on the apple and chop into 1 cm thick wedges.

Give a big stir to combine everything well. Slice napa cabbage into bite size pieces and put into a large bowl. Prepare kimchi fillings which often includes sticky rice porridge onion garlic ginger apple or pear fish sauce sugar chili mix the fillings with cabbage firstly i soak the cabbage in salt water instead of sprinkle salt on the cabbage leaves since submerging the cabbage in salt water makes it more crunchy.

Add around 4 tablespoons of korean chili powder 1 tablespoon salted shrimp 1 tablespoons of fish sauce and the chive pieces. So many korean dishes are made with well fermented kimchi such as kimchi jjigae kimchi mandu kimchi bibim guksu kimchi fried rice kimchi jeon tofu kimchi and many more. Adjust the amount of salt.