traditional kimchi

traditional kimchi
  • 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
  • 1/4 cup water, or as needed
  • 1 ripe persimmon, chopped
  • 1 cucumber, chopped (optional)
  • 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.

06/19/2019
traditional kimchi, recipe PT15M PT1H 5 455 calories

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