Vegetarian Kimchi

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.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 6 Calories

Ingredients

• 2 tablespoons water
• 6 cloves garlic
• 3 green onions, minced
• cayenne pepper to taste
• 1 cucumber, diced
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 1 ripe persimmon, chopped
• 1 head napa cabbage, chopped
• ¼ cup salt, divided
• 1 small white onion, peeled and chopped
• 1 small radish, shredded

Recipe Instructions

Step 1

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

Step 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.

Step 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.