Sauces and Condiments Recipe √ Traditional Kimchi

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

Cooking 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

• calories9.3
• carbohydrateContent2.1 g
• fatContent0.1 g
• fiberContent0.4 g
• proteinContent0.4 g
• sodiumContent19.2 mg
• sugarContent0.6 g