I’ve made no secret about the fact that I adore kimchi: I posted my go-to recipe some time ago and I’ve written extensively about the health benefits of fermented foods.

It should come as no surprise, therefore, that I welcomed The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi into my kitchen with open arms, all the more so since my dear friend Olga co-authored the book.

I love many things about The Kimchi Cookbook. Among them: the introductory information that expounds on kimchi technique (and much more), the seasonal arrangement of the recipes, and the incredible photographs by Sara Remington. There are numerous kimchi recipes (and recipes that utilize kimchi) in this book that I will definitely try in the future, but the one I decided to make first was a slight variation on the Instant Apple, Persimmon, and Pear Kimchi that appears on page 65. I am drawn to any and every recipe featuring persimmons, and I was more than a little curious about how the fruit would pair with garlic and fish sauce.

I was really impressed with how the recipe turned out and ate quite a lot of it straight up. It’s not at all what you would expect from a kimchi: it’s more like a funky (in a good way!) winter fruit salad. After a day in the refrigerator, the fruits sort of “melt” together into a raw chutney (in fact the authors recommend you use it that way, and serve it with meat). I loved it and can’t wait to try more kimchi recipes from this book.

Recipe for Instant Persimmon and Asian Pear Kimchi

Yield: 3 cups

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

*2 medium persimmons, peeled if not organic, cored, and cut into small cubes
*1 Asian pear, peeled if not organic, and cut into small cubes
*stems from about 12 sprigs of fresh cilantro, cut into 1 1/2-2-inch pieces, plus a small handful of chopped cilantro leaves
*1/2 teaspoon chile pepper flakes (I used these; use 1 teaspoon Korean chile pepper flakes if you can find them)
*1/2- 1 teaspoon chopped garlic (I used the larger amount)
*1/2 teaspoon anchovy or fish sauce (I used fish sauce)

Directions:

1. Combine all ingredients in a small mixing bowl and let stand for 10-15 minutes for the flavors to blend. Enjoy right away, or refrigerate and consume within 2 days.

More Kimchi Love:

My Quick Cucumber Kimchi guest post over at Spain In Iowa
Kimchi from David Lebovitz
Kimchi from Nourished Kitchen
Daikon Radish Kimchi from No Recipes
Napa Cabbage Kimchi from Maangchi