Prep Time::45 mins
Additional Time::3 days 2 hrs
Total Time::3 days 2 hrs 45 mins
Servings::24
Yield::3 pints
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
ΒΌ 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
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.