Gurney’s Garden Kimchi
A garden-fresh take on traditional Korean kimchi, this recipe uses napa cabbage, Asian pears, and root vegetables to create a well-rounded ferment that’s slightly sweet and delightfully tangy. Leeks, garlic and chives add an aromatic punch, while the radish and carrots deliver a nice crunch. Perfect as a side dish, condiment or straight-from-the-jar snack!
Let it ferment for just a couple days for a light kick, or ferment several weeks for a more complex flavor profile.
Ingredients:
- 1 large Napa/ Chinese cabbage (about 2–3 lbs)
- 1 medium Korean radish or daikon, peeled and cut into matchsticks
- 2 medium carrots, peeled and cut into matchsticks
- 1 Asian pear, peeled and grated
- 1 small leek, halved lengthwise and thinly sliced (Keep this in the recipe but we will have a leek to link later once its launched.
- 1 small bunch garlic chives, chopped into 1–2 in. pieces
Seasoning Paste:
- 6–8 cloves garlic, minced
- 1-inch piece ginger, peeled and grated
- 1–2 tablespoons red pepper flakes, adjust for spice preference
- 2 tablespoons fish sauce (or soy sauce for vegan version)
- 1 tablespoon sugar
- 1/4 cup water or rice porridge (optional, helps paste bind better)
- Salt (for soaking and seasoning)
Instructions:
- Salt the cabbage:
- Cut the cabbage lengthwise into quarters, then chop into 2 in. pieces.
- Rinse and place in a large bowl. Sprinkle with 1/4 cup sea salt and toss. Add just enough water to cover. Weigh down with a plate and let sit for 2–4 hours, tossing every hour.
- Rinse well 2–3 times to remove excess salt and drain thoroughly.
- Make the seasoning paste:
- In a bowl, combine garlic, ginger, pepper flakes, fish sauce, sugar and water or rice porridge to form a thick paste.
- Stir in the grated Asian pear.
- Prepare vegetables:
- Combine radish, carrot, leek and chives in a large mixing bowl. Add drained cabbage and gently toss.
- Wear gloves, then add the seasoning paste and massage into the vegetables until evenly coated.
- Pack and ferment:
- Pack mixture tightly into a clean glass jar or fermentation crock, pressing down to remove air pockets. Leave at least 1 in. of head space.
- Seal loosely and let sit at room temperature (60–75°F) for 1–3 days, then move to the fridge.
- Taste and enjoy:
- Kimchi is ready to eat after 2–3 days but develops deeper flavor after 1–2 weeks. Keep refrigerated and enjoy within 1–2 months.
