Kim Dae-seok's Apple Pear Napa Kimchi

• large-bulged napa cabbage 1 head (850g)
• radish 1/2 piece (750g)
• apple 1 piece
• pear 1 piece
• onion 1/2 piece
• red chili pepper 4 pieces
• green chili pepper 1 piece
• chili powder 4 tablespoons
• minced garlic 2 tablespoons
• minced ginger 1/2 tablespoon
• glutinous rice flour slurry 1/3 cup
• scallion 1/2 bunch
• sea salt 3 tablespoons plus 1/2
• new sugar 1/3 tablespoon
• fresh water 3.5L

Recipe 🍳

Cooking tips 💡

• Never rinse the salted cabbage and radish—using them directly preserves their natural sweetness and ensures proper seasoning in the broth.
• Soaking sliced apple and pear in salt water prevents browning and maintains their fresh color.
• Always strain the blended chili and seasoning mixture through a fine sieve or cloth to ensure a clean, non-greasy broth.
• For best results, allow the finished kimchi to ferment for about two days on a balcony during cold weather before refrigerating.

Recommended for 🙋

• ⭐Those seeking a refreshing, clean-tasting kimchi to pair with rich holiday dishes.
• ⭐Those wanting to make a bright, crisp napa kimchi with abundant natural sweetness from fruit.