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.
- 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
- 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. Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
- 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. Transfer kimchi to airtight containers and refrigerate for 3 days.