Traditional Kimchi
Description
This classic kimchi recipe proves just how easy it is to make crunchy, fermented veggies at home. It's delicious on sandwiches and salads, or in fried rice!
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
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1/4 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
1
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.
2
Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
3
Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
4
Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.