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:
Peel the pears, slice them in half, then slice them lengthwise into 1/2cm slices
Peel the carrots and radish then chop them into matchsticks
Trim and chop the spring onions into 1 cm bits
Crush and chop the garlic
Peel and chop the ginger
Put all ingredients into a large bowl,
Putt on disposable gloves to avoid staining your hands
Mix everything using your hands
Transfer everything into clean/sterilised jars
Gently press the mixture on top, to remove any air bubbles
You can eat the pear kimchi straight away but ideally partially cover the jars and leave them at room temperature until the next day
Put the jars in the fridge to stop/slow down fermentation
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
If you try this recipe, please let me know how it went, in the comments below and if you like this recipe, please click on the little heart below.
I hope life is treating you well.
Take care.