Recipe Details
Ingredients
-
1headnapa cabbage, shredded and rinsed
-
1smallradish, cubed
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coarse salt to taste
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1smallwhite onion, roughly chopped
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6clovesgarlic, peeled
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1(1 inch) piecefresh ginger
-
1tablespoonrice vinegar
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¼cupwater, or as needed
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1ripe persimmon, chopped
-
1cucumber, chopped
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3mediumgreen onions, minced
-
1pinchred pepper flakes, or to taste
Cooking Directions
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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.
-
Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
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Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
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Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.
Recipe Tips
You can use an apple instead of a persimmon. If you want to serve the kimchi the next day, do not refrigerate it.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe24 | |
| Calories9 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 19mg |
1% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 0g |
1% |
| Total Sugars 1g |
|
| Protein 0g |
1% |
| Vitamin C 7mg |
8% |
| Calcium 20mg |
2% |
| Iron 0mg |
1% |
| Potassium 80mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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