Kimchi has to be one of the most well-known Korean foods, but did you know that there used to be around 200 different kinds? Today around 30 variations remain. Surprisingly, although the fermented kimchi seems like it must contain vinegar, that’s actually not the case at all; the recipe calls for salted shrimp and Korean fish sauce (not to be confused with Thai fish sauce) to give it a real flavour kick. Mixed with the sweetness of freshly squeezed pear juice, garlic and chilli, kimchi can be eaten shortly after preparation or left to ferment for a few weeks for added depth of flavour.
Easy Korean Kimchi submitted by Wandercooks