Kimchi is a beloved Korean side dish, and adding a touch of sweetness with pears brings a delightful twist to the traditional recipe. Here’s a simple and delicious Pear Kimchi recipe for you to try!

Why You’ll Love This Pear Kimchi

This kimchi is special because it has sweet Korean pears in it, making it taste sweet and crunchy. The crispy texture from the pear slices gives a nice feeling in every bite. You can eat it with many things like rice or in salads. It’s good for you because pears have good stuff like vitamins and fiber. Making it at home is fun, and it doesn’t take too long to be ready. It’s a yummy way to try something new and enjoy homemade food!

How to Make Pear Kimchi

Ingredients:

• 2 medium-sized Korean or Asian pears, peeled and julienned
• 4 green onions, sliced
• 4 cloves garlic, minced
• 1 thumb-sized ginger, grated
• 1/2 cup Korean red pepper flakes (gochugaru)
• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions:

1. Prepare the Vegetables:
   • Peel and julienne the pears.
   • Slice the green onions.
2. Salt the Vegetables:
   • In a large bowl, sprinkle salt over the chopped pears.
   • Toss well and let it sit for about 30 minutes to draw out excess moisture.
3. Rinse and Drain:
   • After 30 minutes, rinse the salted pears under cold water and drain thoroughly.
4. Prepare the Kimchi Paste:
   • In a separate bowl, mix minced garlic, grated ginger, Korean red pepper flakes, fish sauce (or soy sauce), and sugar to create a thick paste.
5. Combine and Mix:
   • Add the drained pears and sliced green onions to the kimchi paste.
   • Mix everything thoroughly, ensuring the paste coats the pears evenly.
6. Pack in Jars:
   • Pack the pear kimchi into clean, airtight jars, leaving some space at the top.
7. Fermentation:
   • Seal the jars and let the pear kimchi ferment at room temperature for 1 to 3 days, burping the jars daily.
8. Refrigerate:
   • Once it reaches your preferred level of fermentation, move the jars to the refrigerator.

Tips:

• Adjust Spice Level: If you prefer a milder or spicier flavor, feel free to adjust the amount of Korean red pepper flakes according to your taste.
• Experiment with Additional Ingredients: Get creative by adding shredded carrots, sliced radishes, or other vegetables to customize your pear kimchi and add extra crunch and flavor.

How long does Kimchi with Pear last

Homemade pear kimchi typically has a shelf life of about 2 to 3 weeks when stored in the refrigerator. However, the exact duration may vary depending on factors such as the freshness of ingredients, the level of fermentation, and how well it’s sealed in airtight containers. It’s advisable to regularly check for signs of spoilage, such as off odors or changes in color and texture. Additionally, maintaining proper hygiene during preparation and storage can help extend the freshness of your pear kimchi.

FAQ

Can I Adjust the Spice Level?

Absolutely! Feel free to customize the spice level by adjusting the amount of Korean red pepper flakes according to your taste preferences.

Can I Use Soy Sauce Instead of Fish Sauce?

Yes, you can substitute fish sauce with soy sauce for a vegetarian version. It adds a savory umami flavor to the kimchi.

Is Pear Kimchi Suitable for Different Meals?

Absolutely! Pear kimchi is versatile and can be used in various ways, such as a side dish for rice, a topping for sandwiches, or an ingredient in salads. Explore and find your favorite pairings!

How Can I Tell if My Pear Kimchi Has Spoiled?

Watch out for signs of spoilage, including off odors, changes in color, or unusual textures. If you notice any of these, it’s best to discard the kimchi to ensure food safety.

Pear Kimchi Recipe

Recipe by Wasian CookeryCourse: SidesCuisine: KoreanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Create a delicious twist on traditional kimchi with this quick pear-infused recipe. Julienned Korean or Asian pears add a sweet crunch to the mix, making it a versatile and flavorful addition to your meals.

Ingredients

• 2 medium-sized Korean or Asian pears, peeled and julienned

• 4 green onions, sliced

• 4 cloves garlic, minced

• 1 thumb-sized ginger, grated

• 1/2 cup Korean red pepper flakes (gochugaru)

• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)

• 1 tablespoon sugar

• 1 teaspoon salt

Directions

• Prepare the Vegetables: Peel and julienne the pears and Slice the green onions.
• Salt the Vegetables: In a large bowl, sprinkle salt over the chopped pears. Toss well and let it sit for about 30 minutes to draw out excess moisture.
• Rinse and Drain: After 30 minutes, rinse the salted pears under cold water and drain thoroughly.
• Prepare the Kimchi Paste: In a separate bowl, mix minced garlic, grated ginger, Korean red pepper flakes, fish sauce (or soy sauce), and sugar to create a thick paste.
• Combine and Mix: Add the drained pears and sliced green onions to the kimchi paste. Mix everything thoroughly, ensuring the paste coats the pears evenly.
• Pack in Jars: Pack the pear kimchi into clean, airtight jars, leaving some space at the top.
• Fermentation: Seal the jars and let the pear kimchi ferment at room temperature for 1 to 3 days, burping the jars daily.
• Refrigerate: Once it reaches your preferred level of fermentation, move the jars to the refrigerator.

Notes

• Get creative by adding shredded carrots, sliced radishes, or other vegetables to customize your pear kimchi and add extra crunch and flavor.
• If you prefer a milder or spicier flavor, feel free to adjust the amount of Korean red pepper flakes according to your taste.