If you love authentic Korean cuisine, try this classic kimchi recipe and make your own. 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.
Ingredients
- head napa cabbage, shredded and rinsed: 1 piece
- radish: 1 piece (cubed)
- coarse salt: (to taste)
- white onion: 1 piece (chopped)
- garlic: 6 clove (peeled)
- ginger: 1 piece (1 inch piece, fresh)
- rice vinegar: 1 Tbsp
- water: 0.25 cup (or as needed)
- ripe persimmon: 1 piece (chopped)
- cucumber: 1 piece (chopped)
- medium green onions: 3 piece (minced)
- pinch red pepper flakes: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
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Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
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Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
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Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.
