Name: Homemade Spicy Kimchi with Seaweed and Pear Recipe
Prep time: 20 min
Total time: PT-491714H18M25S
Cuisine: Korean
Ingredients: 2-3 Chinese leaf (2kg prepared weight); 1 carrot, shredded; ½ leek, shredded; 2 spring onions, chopped; 40g onion, chopped; 40g garlic (10 cloves), peeled; 5g ginger, chopped; 1 small pear, cored and chopped; 40-60g sea salt (3% of the cabbage weight); 1 tbsp seaweed (wakame), lightly rinsed; 40g Korean chilli flakes (adjust to preferred heat level); A 2-litre sterilised jar

Ingredients

2-3 Chinese leaf (2kg prepared weight)

40-60g sea salt (3% of the cabbage weight)

1 tbsp seaweed (wakame), lightly rinsed

1 carrot

½ leek

2 spring onions

40g onion, chopped

40g garlic (10 cloves), peeled

5g ginger, chopped

1 small pear, cored and chopped

40g Korean chilli flakes (use less if you prefer it milder)

1 2-litre sterilised jar

Instructions

Step 1: Chop the Chinese leaf into bite-size pieces and weigh to 2kg. Wash thoroughly under running water. In a large bowl, mix the Chinese leaf with the sea salt and seaweed.

Step 2: Over 3-4 hours, stir the salted mixture every so often with your hands to help release liquid. The leaves should become flexible without breaking.

Step 3: Meanwhile, shred the carrot and leek, and chop the spring onions. Set them aside.

Step 4: In a food processor, blend the onion, garlic, ginger, and pear until smooth. Add the Korean chilli flakes and pulse again to combine into a paste.

Step 5: Drain the Chinese leaf mixture well, squeezing out as much water as possible—this can take about 10 minutes.

Step 6: Toss the drained Chinese leaf with the prepared vegetables. Add the chili paste and mix thoroughly to coat everything evenly.

Step 7: Pack the mixture tightly into the sterilised jar, leaving about a 1-inch space under the lid. Use a fermentation weight or a bag of baking beans to keep the kimchi submerged. Place a plate underneath to catch any overflow.

Step 8: Let the kimchi ferment at room temperature. Within 24-48 hours, you’ll notice bubbles indicating fermentation has started.

Step 9: Taste the kimchi during fermentation to check flavor development. Once it reaches your preferred taste, transfer it to the fridge to slow fermentation and enjoy. You may want to divide into smaller jars for convenience or gifting.

Tips & Variations

Adjust the amount of Korean chilli flakes to control spiciness to your liking.

Use a pear or apple to add natural sweetness and aid fermentation.

If you don’t have a fermentation weight, tightly sealed plastic bags filled with water or baking beans work well to keep vegetables submerged.

For a milder version, reduce garlic or chili, or omit the pear for less sweetness.

Storage

Store kimchi in an airtight jar in the refrigerator once fermentation reaches your preferred taste. It will keep for several weeks, gradually becoming tangier over time. Always use clean utensils to avoid contamination. Before serving, you can let it sit at room temperature briefly to awaken flavors.

FAQs

How long does kimchi take to ferment?

At room temperature, fermentation usually begins within 1-2 days, with bubbles appearing. The ideal fermentation time varies by taste but generally ranges from 3 to 7 days before moving it to the fridge.

Can I use other types of cabbage?

Yes, Napa cabbage (Chinese leaf) is traditional, but you can experiment with regular green cabbage or other leafy greens, adjusting salting and fermentation times accordingly.