Traditional Kimchi

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Prep Time:
45 mins

Additional Time:
3 days 2 hrs

Total Time:
3 days 2 hrs 45 mins

Servings:
24

Yield:
3 pints

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Ingredients

1headnapa cabbage, shredded and rinsed

1smallradish, cubed

coarse salt to taste

1smallwhite onion, roughly chopped

6clovesgarlic, peeled

1(1 inch) piecefresh ginger

1tablespoonrice vinegar

¼cupwater, or as needed

1ripe persimmon, chopped

1cucumber, chopped

3mediumgreen onions, minced

1pinchred pepper flakes, or to taste

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Directions

Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.

Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.

Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.

Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

Recipe Tips

You can use an apple instead of a persimmon. If you want to serve the kimchi the next day, do not refrigerate it.

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Nutrition Facts (per serving)

9	Calories
0g	Fat
2g	Carbs
0g	Protein