CookOS may earn a commission from Instacart orders.
Fresh kimchi is a fermented Korean condiment made with napa cabbage, gochugaru red chile powder, pear, and ginger that develops deep umami flavor over several days of fermentation. This version balances heat with the natural sweetness of Asian pear and aromatic garlic.
Check what you already have. We'll leave it off your shopping list.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
CookOS may earn a commission from Instacart orders.
Written automatically by CookOS, not by the creator.
Store finished kimchi in airtight jars in the refrigerator for up to 2 months; it will continue to ferment slowly in cold storage.
Written automatically by CookOS, not by the creator.
Fresh kimchi typically ferments for 3–5 days at room temperature before developing full flavor, though it can be eaten sooner if preferred less fermented.
Yes. Reduce gochugaru from ¾ cup to ½ cup, or lower the ground chile paste amount to taste.
No. Fish sauce is optional and adds depth; the kimchi will still ferment well without it.
Asian pear (also called nashi or pear apple) is preferred for its crisp texture and mild sweetness, but a ripe regular pear works as a substitute.
Store in an airtight jar in the refrigerator for up to 2 months; fermentation slows dramatically in cold storage.
