Traditional Kimchi Tasty Recipes

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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
• 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

Instructions :

Prep : 2H30M	Cook : 24M	Ready in : P3D

• 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.

Notes :

• You can use apple instead of persimmon.

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