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.