Persimmon and Asian Pear Kimchi

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.

persimmon and Asian pear kimchi

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Persimmon and Asian Pear Kimchi

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


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  1. 1

    Brian @ A Thought For Food — January 21, 2013 @ 4:50 pm

    I don’t know what’s taking me so long to open up that gorgeous book… you’ve inspired me to pull it from the shelf with this wonderful untraditional kimchi.

  2. 2

    Jessica @ Burlap and Butter Knives — January 21, 2013 @ 4:52 pm

    This makes me actually really want to try kimchi!! I have long avoided it due to a bad experience with a college roommate who was obsessed with it.

    I had never though of it in such a new and different way. Thanks Winnie!

  3. 3

    gluttonforlife — January 21, 2013 @ 5:09 pm

    Sounds funky and delicious!

  4. 4

    kelly @ kellybakes — January 21, 2013 @ 7:07 pm

    I don’t know what took me so long to buy a ticket for the fermentation train, but it’s slowly rolling into kellytown. I think I need to try this just to get a taste–I’m curious about fish sauce & fruit!

  5. 5

    Isabelle @ Crumb — January 21, 2013 @ 8:15 pm

    Oh yes, this sounds funky indeed, but in the best possible way. I have a bit of a love/hate affair with the traditional Korean kimchi, mostly because it delivers such a walloping punch of sour and hot and pungent all at once… this sounds like it would be much more my speed (especially because I’m just OBSESSED with persimmon). I can just imagine spooning this onto a lovely piece of grilled salmon!

  6. 6

    Laura (Tutti Dolci) — January 21, 2013 @ 11:59 pm

    Beautiful kimchi, the persimmon and pear sound perfect together!

  7. 7

    amelia from z tasty life — January 22, 2013 @ 9:30 am

    sound like a delicious chutney

  8. 8

    foodwanderings — January 25, 2013 @ 5:11 pm

    Ooh this Kimchi is really interesting Winnie. My curiosity is sparked. We usually like persimmons as is but somehow I could totally see it pickled or fermented.

  9. 9

    Links: Citrus, Bread, and a Butter Softening Tip - Food in Jars | Food in Jars — January 28, 2013 @ 12:54 am

    […] Instant persimmon and asian pear kimchi. I don’t know how I missed this one in The Kimchi Cookbook! […]

  10. 10

    Roman — January 29, 2013 @ 10:56 am

    Great Recipe. A few notes from the spatula:

    – Korean chili pepper flakes are great, korean chili sauce if even more flavourful and uses garlic already. A popular korean chilic sauce, gochujang, is great!

    – Fish Sauce! not nice to the nose, but great for the tongue. Fish sauce is usually made from anchovy. This very salty liquid will act with the sugar to ferment this dish. Alternatives can be shrimp paste or even raw squid properly cut and washed.

  11. 11

    Leah — January 31, 2013 @ 6:27 pm

    This looks delicious, and healthy! But, just out of curiousity, how is a quick “kimchi” recipe like this still considered fermented food?

  12. 12

    Winnie — January 31, 2013 @ 8:52 pm

    Hi Leah,
    It’s not, really. Many of the recipes in the book are more traditionally fermented, but this particular one isn’t. I will definitely be trying some of the others soon!

  13. 13

    Janet — February 9, 2013 @ 4:55 pm

    Looks delicious! I am really enjoying jogging through your blog… Thank you. Not only do the recipes look wonderful, the pictures are beautiful!
    My. Husband is vegan… Do you have any suggestions for a replacement for the fish sauce??

  14. 14

    Winnie — February 10, 2013 @ 9:39 pm

    I would try a little wheat-free tamari or “liquid aminos” instead.