Vegetarian Kimchi Popular Recipes

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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."

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)

Instructions :

Prep : 25M	Cook : 30M	Ready in : P3D

• 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.

Notes :

• You may use a small apple instead of (or in addition to) the persimmon, if you prefer. You may omit the cucumber, if desired.

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