Traditional Kimchi

Name: Traditional Kimchi
Prep time: 150 min
Yield: 24 servings
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; 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

⏱️ Ready in 2h 30m 🥄 Prep 2h 30m 👥 24 servings

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.

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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Prep 2h 30m

Serves 24

Difficulty Medium

Nutrition Facts

Servings per recipe 24

Serving size 1 serving

Amount per serving

Calories 9

% Daily Value*

Total Fat 0.1g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 19mg 1%

Total Carbohydrate 2.1g 1%

Dietary Fiber 0.4g 1%

Total Sugars 0.6g

Protein 0.4g 1%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender.

Add water and blend aromatic mixture on high power.

Transfer drained cabbage to a large bowl and add aromatic mixture.

Add persimmon, cucumber, green onions, and red pepper flakes and mix well.

Transfer kimchi to airtight containers and refrigerate for 3 days.