Vegetarian Kimchi - cooking recipe

Ingredients
    1 head napa cabbage, chopped
    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)
Preparation
    Rinse cabbage 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.

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