vegetarian kimchi

Ingredients

• Servings: 3
• 1 head napa cabbage
• 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)

Recipe

Preparation Time: 25 mins Ready Time: 2 hrs 25 mins


• cube the cabbage and rinse well. put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. set aside for 1 hour.
• 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.
• 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.