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Traditional Kimchi

Rated as 4 out of 5 Stars

"If you love authentic Korean cuisine, you'll want to try your hand at creating your own kimchi; it's not as complicated or time-consuming as you might think. Kimchi is a fermented dish, the more it ages the better it tastes, likewise with the sugar. Use a persimmon in place of the apple, if you prefer. If you want to serve it the very next day, don't refrigerate."
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3 d 3 h 30 m servings 9
Original recipe yields 24 servings (3 pints)


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  1. Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
  2. Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
  3. Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
  4. Transfer kimchi to airtight containers and refrigerate for 3 days.


  • Cook's Note:
  • You can use apple instead of persimmon.

Nutrition Facts

Per Serving: 9 calories; 0.1 2.1 0.4 0 19 Full nutrition

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I used an apple instead of persimmon as the recipe submitter mentioned, left out the optional cucumber, and used sambal oelek instead of the red pepper flakes. I've found in previous kimchi maki...