1 (about 1kg/2.2 lb) Chinese cabbage, also known as Napa cabbage or wombok
1/3 cup sea salt
¼ cup fish sauce
1/3 cup Gochugaru*
5 garlic cloves, chopped
1 tbsp chopped fresh ginger
1 tbsp white sugar
1 pear, peeled, chopped
1 medium (about 250g/9 oz) daikon, peeled, julienned
3 spring onions (scallions), sliced into roughly 4cm batons
FINALLY
Ive always wanted to love kimchi. Love the appearance, all the ingredients separately…however whenever I used to make it I hated it.
But this recipe is easy AND delicious. I used the nashi pear however have a feeling it was a bit bland so next time I’ll use just an ‘in season’ Aussie pear.
I upped the sugar a bit too (heaped spoons instead of metric lol) as I like it a little more on the sweeter side. Im not going to ferment mine for the 3 days (I just left it overnight), as I didn’t use a sterilised jar so im a little paranoid. Next time Ill do the full hog 😀
Its DELICIOUS.
Amazing !
Marion’s recipes never fail to amaze me! This kimchi recipe is to die for! I made it multiple times and can not fault it ! I usually also add shaoxing wine and apple cider vinegar but thats my personal liking. The kimchi is perfect even without! ❤️
Best kimchi
I make this every 3 to 4 weeks I love kimchi and living on a property near a very small country town don’t have access to anything like kimchi so thank u for this very easy recipe 👍👍