A spicy, salty fermented pickle that is the basis of many korean dishes. A couple of my past posts have used it so I thought it only right to post the recipe properly. Adapted from maangchi’s easy kimchi recipe on her site.
Ingredients – makes about 2 litres
2 cups pureed korean pear – aka Asian pears, but I’ve also used ripe conference pears, about 2 largish ones (peeled & cored before blending with a lil water)
1/3 cup soy sauce plus some salt
2 cloves garlic (the original calls for wayy too much imo. Wayyy too much)
1tsp minced ginger
1 cup minced onion (1 large onion)
3 green onions
1 granny smith apple
2 medium carrots, peeled
1/2 cup hot pepper flakes, or if like us y can’t get a hold of that, 46g ancho chilli powder plus 1tsp hot paprika & 2 generous pinches chilli flakes
1. Cut the chinese leaf into small pieces and remove the stalk. Wash well 2/3 times and drain (pic 1)
2. Add the salt and toss well. Allow to sit for 30 mins then toss again, repeating this 3 times. The leaves will wilt, release water and shrink considerably in size (pic 2)
3. Wash and drain the chinese leaf well. Chop the green onions, carrot and apple into matchsticks and add (pic 3)
4. Put all remaining ingredients into a food processor with 1.5 cups of water and blend until smooth (pic 4)
5. Mix your paste into the veggies, then store in a plastic tub in the fridge until needed. You can eat it immediately or let it ferment a couple of days at room temp to get a bit more sour, before storing in the fridge.