Wellfleet Recipe
Asian pear kimchi, coriander blossom, cilantro oil
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Ingredients
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Kimchi and Garnishes
Method
Preparation Steps
- 1
Prepare the Kimchi
In a large bowl, combine the chopped Napa cabbage and salt. Let it sit for 2 hours to wilt and release moisture, turning occasionally.
- 2
Mix the Kimchi Paste
In a separate bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce, sugar, and chopped Asian pears. Mix until well combined to form a paste.
- 3
Combine Ingredients
Once the cabbage has wilted, rinse it thoroughly under cold water to remove excess salt. Drain well and return to the bowl. Add the kimchi paste and mix thoroughly, ensuring all cabbage pieces are coated.
- 4
Ferment the Kimchi
Transfer the kimchi to a clean jar, pressing down to eliminate air pockets. Leave some space at the top for fermentation. Let it sit at room temperature for 1-2 days until bubbly, then store in the refrigerator.
- 5
Prepare the Garnish
Drizzle cilantro oil over the kimchi when serving and top with fresh coriander blossoms.
