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My review
Vegetarian Kimchi
3
henry
"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."
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Ingredients
3 d 2 h 25 m servings 6Original recipe yields 30 servings (3 1-quart jars)
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- You may use a small apple instead of (or in addition to) the persimmon, if you prefer. You may omit the cucumber, if desired.
Nutrition Facts
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
10/28/2010
I serve as chef-in-residence at our annual church retreats. Served this kimchi at this year's event -- and it was a hit! Our international congregation has many Korean members and they were th...
Most helpful critical review
9/1/2012
Born & raised in Seoul, and having tried many varieties of kimchi in my 39 years, I found this recipe very hard to call "Authentic Korean" as 1. Cayenne pepper isn't native to Korea so its not u...
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10/28/2010
I serve as chef-in-residence at our annual church retreats. Served this kimchi at this year's event -- and it was a hit! Our international congregation has many Korean members and they were th...
10/3/2010
I have never had "authentic" kimchi so I can't rate the recipe that way, but this recipe is delicious. It was a hit with my family and guests. I have made it twice, once a veggie version and o...
9/1/2012
Born & raised in Seoul, and having tried many varieties of kimchi in my 39 years, I found this recipe very hard to call "Authentic Korean" as 1. Cayenne pepper isn't native to Korea so its not u...
6/29/2011
Very good. I used 2 tsp of cayenne, and that seemed to be about right for us. This was my first time making kimchi, and I will probably experiment with other recipes, but I liked this.
11/19/2011
This recipe is good. I loved the fact that it was so healthy. I just was not impressed enough to make it again in the future.
11/27/2018
Used an apple instead of persimmon as the recipe submitter mentioned, left out the option cucumbers, and the one change I made is that I used sambal oelek instead of cayenne to get a more firey ...