Cabbage and Pear Kimchi Recipe

Name: Cabbage and Pear Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head napa cabbage (1 1/2 to 2 pounds), cored and cut into 2-inch pieces; 1 tablespoon coarse kosher or sea salt; 1 Asian pear, cored and cut into 1/2-inch dice (do not peel); 1/4 cup Korean red chili powder; 6 cloves garlic, peeled; 2-inch piece fresh ginger, peeled and coarsely chopped; 2 tablespoons water; 2 teaspoons sugar; 2 teaspoons oyster sauce; 2 teaspoons Asian fish sauce

Servings: persons

1 head napa cabbage (1 1/2 to 2 pounds), cored and cut into 2-inch pieces
1 tablespoon coarse kosher or sea salt
1 Asian pear, cored and cut into 1/2-inch dice (do not peel)
1/4 cup Korean red chili powder
6 cloves garlic, peeled
2-inch piece fresh ginger, peeled and coarsely chopped
2 tablespoons water
2 teaspoons sugar
2 teaspoons oyster sauce
2 teaspoons Asian fish sauce

1
Toss the cabbage with the salt in a large bowl.
2
Let it sit until it exudes liquid and wilts, 60 to 90 minutes.
3
Lift the cabbage out of the excess liquid by the handful, squeeze it dry, and transfer it to another bowl, discarding the liquid.
4
Do not rinse.
5
Stir in the Asian pear, tossing to combine.
6
Combine the chili powder, garlic, ginger, water, sugar, oyster sauce, and fish sauce in a food processor.
7
Process until smooth, scraping down the sides of the bowl if needed.
8
Add to the cabbage-pear mixture, toss to combine, and let sit overnight, covered and at room temperature.
9
Transfer the mixture to an airtight container and refrigerate.
10
Wait at least a few days before using the kimchi, which will get more pungent as the days go by.
11
Use within 2 weeks.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 head napa cabbage (1 1/2 to 2 pounds), cored and cut into 2-inch pieces, 1 tablespoon coarse kosher or sea salt, 1 Asian pear, cored and cut into 1/2-inch dice (do not peel), 1/4 cup Korean red chili powder, and more.

Yes, Cabbage and Pear Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage and Pear Kimchi

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