Kimchi Recipe With Pear

Cut the radish and optional pear into matchsticks use a mandoline if desired transferring to a large bowl.

Kimchi recipe with pear. If you don t have salted shrimp just add more fish sauce and salt if needed to achieve the desired salt level. Press down on the kimchi until the brine the liquid that comes out rises to cover the vegetables leaving at least 1 inch of space at the top. Cut the scallions diagonally into about 1 inch long pieces.

Pack the kimchi into a 1 quart jar. Obliterate and smash it all into a lovely red fabulous smelling paste. Combine korean chilli pepper flakes minced garlic grated ginger porridge dashima dried kelp broth and fish sauce together.

Throw in the scallions and mix everything lightly. 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. You can dress this kimchi up by adding other ingredients like korean pear oysters garlic chives etc.

Mix in the kimchi seasonings. 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. 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.

If you like lighter tasting kimchi simply reduce the amounts of red chili pepper flakes salted shrimp fish sauce and or garlic. Where the cabbage kimchi recipe calls for letting the kimchi sit out a room temperature for a few days to kick start the fermentation process i only let this pear kimchi sit for a half a day let the flavours come out and then i chilled it before serving it. It s made with grated pear instead of sugar for sweetness and includes an extra step of making a spice porridge.

Rinse the salt from between each of the leaves then squeeze them to drain as much of the water as possible. You don t have to use napa cabbage i ve. Pack the kimchi into the jar.