A Singaporean Mum

Just like my ever-evolving Ngoh Hiang recipe, my kimchi recipe is always changing too. I get bored making the same old thing, so I love switching things up and trying something new.

Today’s batch is a little different from the last—this time, I used gochugaru from Seoul’s Namdaemun Market and finally added fresh pear (a crisp and juicy Chinese namshui pear!). The result? A refreshing, vibrant kimchi that’s so tasty, you can enjoy it fresh even before fermentation.

Give it a try — it’s DELICIOUS!

Ingredients

Vegetables:

2 heads napa cabbage (or wongbok)

6 stalks spring onions, cut into 5cm pieces

1 cup radish, julienned

Kimchi Paste (to blend):

1 pear, peeled and chopped

1 onion, chopped

8 cloves garlic, minced

1 tbsp cooked rice

2 tbsp Korean anchovy sauce

To mix into paste:

½ cup gochugaru

1 tbsp fermented shrimp (saeujeot)

2 tbsp plum syrup

Method

1. Salt the Cabbage (refer here!)

• Cut napa cabbage into bite-sized pieces.

• Soak in salt water overnight.

2. Rinse the Cabbage

• Rinse thoroughly 2–3 times to remove excess salt.

• Drain well in a colander.

3. Prepare the Paste

• In a blender, blend: pear, onion, garlic, rice, and fish sauce until smooth.

4. Combine Everything

• In a large bowl, combine spring onions, julienned radish, gochugaru, blended paste, fermented shrimp, and plum syrup until well combined.

• Add drained napa cabbage.

• Wear gloves and gently massage the paste into the vegetables until everything is well coated.

5. Pack and Ferment

• Pack the kimchi tightly into a clean container or jar, pressing out any air pockets.

• Use a vacuum-sealed container like FreshPreserve to help lock in freshness and reduce odours.

• Leave the container at room temperature for 1–2 days to kick-start fermentation, then transfer to the fridge.

Taste after 2 days and enjoy! The flavour deepens the longer it ferments. Best eaten after fermenting for 2–3 weeks for optimal crunch and tang.