Traditional Kimchi

This classic kimchi recipe proves just how easy it is to make crunchy, fermented veggies at home. It's delicious on sandwiches and salads, or in fried rice!

• Preparation Time: 45 mins
• Total Time: 45 mins
• Calories: 9 Calories

Ingredients

• 1 cucumber, chopped
• 1 tablespoon rice vinegar
• 6 cloves garlic, peeled
• coarse salt to taste
• 1 pinch red pepper flakes, or to taste
• 1 (1 inch) piece fresh ginger
• 1 ripe persimmon, chopped
• 1 head napa cabbage, shredded and rinsed
• 1 small radish, cubed
• 1 small white onion
• 3 medium green onions, minced
• 0.25 cup water, or as needed

Recipe Instructions

Step 1

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.

Step 2

Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.

Step 3

Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.

Step 4

Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.