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This vegetarian kimchi is a great traditional Korean dish. The sweetness in this recipe is from natural sources like persimmon and cucumber, unlike other kimchi versions that use sugar. It has a great flavor and just enough spice.
Ingredients
- 1 head napa cabbage, chopped
- ¼ 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
- 1 ripe persimmon, chopped
- 1 cucumber, diced
- 1 small radish, shredded
- cayenne pepper to taste
Directions
Step 1
Rinse cabbage well. Put cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
Step 2
Mix more salt into cabbage and set aside for another hour.
Step 3
Wash and drain cabbage. Combine onion, garlic, and ginger in a blender with water. Blend on high speed until smooth.
Step 4
Stir together rinsed drained cabbage, garlic-ginger mixture, minced green onions, persimmon, cucumber, radish, and cayenne pepper, and mix well.
Step 5
Transfer mixture into airtight containers and refrigerate for 3 days before serving.
Tips
You may use a small apple instead of (or in addition to) the persimmon if you prefer. You may omit the cucumber if desired as well.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 30 | |
| Calories 6 | |
| % Daily Value * | |
| Sodium2mg | 0% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 1% |
| Total Sugars0g | |
| Protein0g | |
| Vitamin C5mg | 27% |
| Calcium15mg | 1% |
| Iron0mg | 1% |
| Potassium50mg | 1% |
*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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