Pro tip: My friend Mark's kimchi trick from his trip to Busan

I was at a potluck in Portland last month and my friend Mark, who just got back from South Korea, told me he learned to add a little bit of blended pear to his kimchi paste. He said a woman at a market in Busan told him it helps kickstart the fermentation and adds a subtle sweetness. I tried it with my last batch and it really did get bubbly faster, maybe a full day sooner. Has anyone else tried adding fruit to their kimchi brine?

3 comments

3 Comments

nora_walker576d ago

That pear trick is interesting. My neighbor swears by grating a whole apple into her cabbage mix, skin and all. She says the natural sugars from the fruit make the final product less harsh, especially if you eat it young.

kelly_craig6d ago

Does she use a specific type of apple, or does any kind work?

drew_bennett246d ago

Funny how the best cooking tips come from neighbors like that. Kelly_craig, it shows how we all kind of wing it based on what's in the fridge. The real secret is just trying stuff to see what works for your own taste.