Traditional Kimchi

Name: Traditional Kimchi
Total time: 4485
Yield: 24
Ingredients: 1 head napa cabbage, shredded and rinsed; 1 small radish, cubed; coarse salt to taste; 1 small white onion; 6 cloves garlic, peeled; 1 (1 inch) piece fresh ginger; 1 tablespoon rice vinegar; 0.25 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

Recipe by henry from allrecipes.com

Side Dish 75 Hr. 45 Mins.

Ingredients

24 servings

•

1 head napa cabbage, shredded and rinsed
•

1 small radish, cubed
•

coarse salt to taste
•

1 small white onion
•

6 cloves garlic, peeled
•

1 (1 inch) piece fresh ginger

•

1 tablespoon rice vinegar
•

0.25 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

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.