{"id":30020,"date":"2013-01-21T16:45:19","date_gmt":"2013-01-21T21:45:19","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=30020"},"modified":"2021-09-24T17:04:32","modified_gmt":"2021-09-24T21:04:32","slug":"instant-persimmon-and-asian-pear-kimchi","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/instant-persimmon-and-asian-pear-kimchi\/","title":{"rendered":"Instant Persimmon and Asian Pear Kimchi"},"content":{"rendered":"

\"Persimmon<\/p>\n

I’ve made no secret about the fact that I adore kimchi<\/strong>: I posted my go-to recipe<\/a> some time ago and I’ve written extensively about the health benefits of fermented foods<\/a>. <\/p>\n

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

I love many things about The Kimchi Cookbook<\/em>. 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<\/a>. 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. <\/p>\n

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.<\/p>\n

\"persimmon<\/p>\n

[cft format=0] <\/p>\n

\"Persimmon<\/p>\n

More Kimchi Love:<\/p>\n

My Quick Cucumber Kimchi guest post over at Spain In Iowa<\/a>
\nKimchi from David Lebovitz<\/a>
\nKimchi from Nourished Kitchen<\/a>
\nDaikon Radish Kimchi from No Recipes<\/a>
\nNapa Cabbage Kimchi from Maangchi<\/a>

<\/div>
\n\t
\"persimmon<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t
<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span>
No ratings yet<\/div><\/div>\n<\/div>\n

Recipe for Instant Persimmon and Asian Pear Kimchi<\/h2>\n
<\/div>\n\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>3<\/span> cups<\/span><\/span><\/div>\n\n\n\n