Traditional Kimchi

Name: Traditional Kimchi recipe
Prep time: 2 h 30 min
Cook time: 15 min
Yield: 3 pints
Cuisine: Global
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

by Esther Delgado 1 year ago

4.5 (2)

9.3 kcal

2.1 g carbs

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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. 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.

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