Vegetarian Kimchi

Name: Vegetarian Kimchi
Ingredients: 1 head napa cabbage, chopped; 1/4 cup salt, divided; 6 cloves garlic; 1 (1 inch) piece fresh ginger root, peeled and chopped; 1 small white onion, peeled and chopped; 2 tablespoons water; 3 green onions, minced; cayenne pepper to taste; 1 ripe persimmon, chopped; 1 small radish, shredded; 1 cucumber, diced (optional)

11 ingredients

3 steps

Ingredients

1 head napa cabbage, chopped
1/4 cup salt, divided
6 cloves garlic
1 (1 inch) piece fresh ginger root, peeled and chopped
1 small white onion, peeled and chopped
2 tablespoons water
3 green onions, minced
cayenne pepper to taste
1 ripe persimmon, chopped
1 small radish, shredded
1 cucumber, diced (optional)

Directions

1

Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
2

Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth.
3

Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving.