It’s not as difficult or time-consuming as you would imagine to make your own kimchi if you enjoy eating traditional Korean food. Since kimchi is a fermented food, the older it gets, the better it tastes. If you’d rather, swap the apple with a persimmon. Don’t refrigerate if you plan to serve it the very following day.
| Prep: 2 hrs 30 mins Additional: 3 days 1 hr Total: 3 days 3 hrs 30 mins Servings: 24 Yield: 3 pints | ||
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
- Step 1: Put the radish and cabbage in a large colander. Add salt freely and stir to blend. Leave alone for an hour. Mix in more salt, then wait an additional hour. Drain the cabbage after rinsing.
- Step 2: In the meantime, blend rice vinegar, garlic, onion, and ginger. Blend the aromatic mixture on high speed after adding water.
- Step 3: Add aromatic mixture to the big bowl with the drained cabbage. Mix well before adding the persimmon, cucumber, green onions, and red pepper flakes.
- Step 4: Transfer kimchi to airtight containers and refrigerate for 3 days.
Cook’s Note:
You can use apple instead of persimmon.
Nutrition Facts
Per Serving:
9 calories; protein 0.4g; carbohydrates 2.1g; fat 0.1g; sodium 19.2 mg