Pear Kimchi

INGREDIENTS

• 2 large firm USA Pears (Anjou or Bosc), cut into thick slices
• 2 large white root vegetables (ie. kohlrabi, jicama), trimmed, cut into 2-inch long by ¼-inch thick sticks
• 1/4 cup kosher salt
• 1/4 cup plus 1 ½ tablespoons sugar
• 1/3 cup chives cut in 1½-inch pieces
• 1/4 cup coarsely ground gochugaru (Korean red chili flakes)
• 2 1/2 tablespoons fish sauce
• 1 (1 1/2-inch) piece ginger, peeled and sliced
• 2 cloves garlic, peeled
• 3 to 4 tablespoons water
• 1 teaspoon Black or toasted white sesame seeds, for garnish

DIRECTIONS

1. Combine the pear and vegetables sticks in a large bowl and sprinkle with the salt and 1/4 cup of the sugar. Gently but thoroughly massage them in. Set the bowl aside at room temperature until the pears and veggies are tender and pliable and have given up a lot of juices, 20 to 30 minutes, tossing once about halfway through.
2. Drain off the accumulated juices, and rinse in several changes of cold water, then drain well and gently press out as much moisture as possible. Return the pear mixture to the bowl and add the chives.
3. Process the remaining 1½ tablespoons sugar with the gochugaru, fish sauce, ginger, garlic, and 3 tablespoons water in a food processor to a smooth paste. Add the remaining 1 tablespoon of water, if needed. Thoroughly mix the paste into the pear mixture.
4. The fresh kimchi can be enjoyed immediately, or it can be kept in a container with a tight-fitting lid and kept in the refrigerator for up to 1 week. Sprinkle with sesame seeds before serving.

NUTRITION FACTS