Name: Traditional Kimchi
Prep time: 45 min
Cook time: 45 min
Yield: 24
Ingredients: Napa cabbage, shredded and rinsed - 1 head; Radish, cubed - 1 small; Coarse salt to taste - 1 small; White onion, roughly chopped - 1 small; Garlic, peeled - 6 cloves; Fresh ginger - 1 (1 inch) piece; Rice vinegar - 1 tablespoon; Water, or as needed - ¼ cup; Ripe persimmon, chopped - 1; Cucumber, chopped - 1; Green onions, minced - 3 medium; Red pepper flakes, or to taste - 1 pinch

Ingredients for - Traditional Kimchi

1. Napa cabbage, shredded and rinsed 1 head

2. Radish, cubed 1 small

3. Coarse salt to taste 1 small

4. White onion, roughly chopped 1 small

5. Garlic, peeled 6 cloves

6. Fresh ginger 1 (1 inch) piece

7. Rice vinegar 1 tablespoon

8. Water, or as needed ¼ cup

9. Ripe persimmon, chopped 1

10. Cucumber, chopped 1

11. Green onions, minced 3 medium

12. Red pepper flakes, or to taste 1 pinch

How to cook deliciously - Traditional Kimchi

1 . Stage

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.

2 . Stage

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

3 . Stage

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

4 . Stage

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