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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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