Traditional Kimchi

Traditional Kimchi

by Esther Delgado 6 months ago
4.5 (2)
9.3 kcal
2.1 g carbs
Description

If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate.

Ingredients
  • 1 head napa cabbage, shredded and rinsed
  • 1 small radish, cubed
  • coarse salt to taste
  • 6 cloves garlic, peeled
  • 1 small white onion
  • 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
Directions
  1. 1. Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
  2. 2. Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
  3. 3. Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
  4. 4. Transfer kimchi to airtight containers and refrigerate for 3 days.
Nutrition Facts
serving: 3 pints
calories: 9.3 kcal
carbohydrates: 2.1 g
protein: 0.4 g
sodium: 19.2 mg
fiber: 0.4 g
sugar: 0.6 g