Yields:
1 cup
Chef notes
This is what gives the kimchi its guts: a blend of sweetness, heat and brininess. Using a quality fish sauce is important, so we prefer to spend a little bit extra on a smaller-batch Vietnamese-American brand called Red Boat.
Once you have the marinade ready, you can start trying out different varieties of kimchi, like the ones here.
Ingredients
Kimchi Marinade
- 1/2 cup chopped Korean pear
- 1/2 cup gochugaru (Korean red chili flakes), coarsely ground
- 1/4 cup fish sauce
- 2 garlic cloves, minced
- 2 tablespoons sugar
- 2 teaspoons minced ginger
Cure Mix
Preparation
First, make the marinade: Add the pear, gochugaru, fish sauce, garlic, sugar and ginger to a blender and blend until smooth.
Then, make the cure mix, which draws out extra liquid and adds additional seasoning: In a small bowl, stir together the sugar and salt.
Now, you are ready to kimchi—find the varieties you can make by clicking here.
