Traditional Kimchi

Step 1
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.

Step 2
Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.

Step 3
Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.

Step 4
Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.