This vegetarian kimchi is a great traditional Korean dish. The sweetness in this recipe is from natural sources like persimmon and cucumber, unlike other kimchi versions that use sugar. It has a great flavor and just enough spice.
Prep Time::25 mins
Additional Time::3 days 2 hrs
Total Time::3 days 2 hrs 25 mins
Servings::30
Yield::3 1-quart jars
Ingredients
1 head napa cabbage, chopped
ΒΌ cup salt, divided
6 cloves garlic
1 (1 inch) piece fresh ginger root, peeled and chopped
1 small white onion, peeled and chopped
2 tablespoons water
3 green onions, minced
1 ripe persimmon, chopped
1 cucumber, diced
1 small radish, shredded
cayenne pepper to taste
Directions
Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
Mix more salt into cabbage and set aside for another hour.
Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
Transfer mixture into airtight containers and refrigerate for 3 days before serving.
Tips
You may use a small apple instead of (or in addition to) the persimmon if you prefer. You may omit the cucumber if desired as well.