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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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 |
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) |
Directions:
1. Cube the cabbage and rinse well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
2. 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.
3. 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.
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