Vegetarian Kimchi recipe

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Ingredients

1 head napa cabbage, chopped
¼ 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

Nutrition Info

6 calories
carbohydrate: 1.3 g
cholesterol: : -
fat: : -
fiber: 0.3 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 1.9 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.

  2. 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.

  3. 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.

Recipe Yield

3 1-quart jars

Recipe Note

This is a great authentic Korean dish: unlike in some kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.

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