Traditional Kimchi
Ingredients
- 1 head napa cabbage, shredded and rinsed
- 1 small radish, cubed
- coarse salt to taste
- 1 small white onion, roughly chopped
- 6 cloves garlic, peeled
- 1 (1 inch) piece fresh ginger
- 1 tablespoon rice vinegar
- ¼ cup water, or as needed
- 1 ripe persimmon, chopped
- 1 cucumber, chopped
- 3 medium green onions, minced
- 1 pinch red pepper flakes, or to taste
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Instructions
- 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.
Source
Original recipe: View Original