Instant Persimmon and Asian Pear Kimchi

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

persimmon and Asian pear kimchi
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Recipe for Instant Persimmon and Asian Pear Kimchi

Prep Time15 mins
Total Time15 mins
Servings: 3 cups

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

Instructions

  • 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.

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14 thoughts on “Instant Persimmon and Asian Pear Kimchi”

  1. 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??

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

    Reply
    • 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!

  3. 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.

    Reply
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  5. 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.

    Reply
  6. 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!

    Reply
  7. 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!

    Reply
  8. 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!

    Reply
  9. 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.

    Reply