Pear Kimchi - Easy Recipe

An easy recipe for a quick and super delicious pear kimchi with carrots and daikon radish.

You will need:

• 5-6 pears

• 1 medium-sized daikon radish (250g)

• 2 (50g) spring onions

• 2 medium-sized carrots

• 2 tsp chopped ginger

• 1-2 tsp chopped garlic

• 2-3 tbsp caster sugar

• 2 tbsp fish sauce

• 3-4 tbsp gochugaru

• 1/2 tsp salt

How to:

1. Peel the pears, slice them in half, then slice them lengthwise into 1/2cm slices

2. Peel the carrots and radish then chop them into matchsticks

3. Trim and chop the spring onions into 1 cm bits

4. Crush and chop the garlic

5. Peel and chop the ginger

6. Put all ingredients into a large bowl,

7. Putt on disposable gloves to avoid staining your hands

8. Mix everything using your hands

9. Transfer everything into clean/sterilised jars

10. Gently press the mixture on top, to remove any air bubbles

11. You can eat the pear kimchi straight away but ideally partially cover the jars and leave them at room temperature until the next day

12. Put the jars in the fridge to stop/slow down fermentation

13. Enjoy!

• Ideally, use slightly unripe pears if you want them to retain shape and not turn mushy after a few days of fermenting

• You can use any pears you have available as long as they are not overripe

• I used one 500 ml jar and one 800 ml jar, but you can use whatever glass or plastic container you have available

• Because I make small batches, the longest I've kept this kimchi in the fridge is around 2-3 weeks

  
  

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I hope life is treating you well.

Take care.