Traditional Kimchi - cooking recipe

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

Preparation

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.