Ingredients

• 1 head napa cabbage , shredded and rinsed
• 1 small radish , cubed
• coarse salt to taste
• 1 small white onion , roughly chopped
• 6 cloves garlic , peeled
• 1 , 1 inch
• 1 tablespoon rice vinegar
• 0.25 cups water , or as needed
• 1 ripe persimmon , chopped
• 1 cucumber , chopped
• 3 medium green onions , minced
• 1 pinch red pepper flakes , or to taste

Instructions

1. 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.
2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

Nutrition per serving