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.

henry

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Recipe Summary

prep:
2 hrs 30 mins
additional:
3 days
total:
3 days
Servings:
24
Yield:
3 pints
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.

  • Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.

  • Transfer kimchi to airtight containers and refrigerate for 3 days.

Cook's Note:

You can use apple instead of persimmon.

Nutrition Facts

9 calories; protein 0.4g 1% DV; carbohydrates 2.1g 1% DV; fat 0.1g; cholesterol 0mg; sodium 19.2mg 1% DV. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
11/28/2018
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 making that red pepper flakes were just fine but you just get that firey red color I was after. I still didn't achieve that and will just add more sambal next time. Overall good recipe and super easy. I will definitely make this again with some minor tweaks to suit my taste. Read More
(2)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/28/2018
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 making that red pepper flakes were just fine but you just get that firey red color I was after. I still didn't achieve that and will just add more sambal next time. Overall good recipe and super easy. I will definitely make this again with some minor tweaks to suit my taste. Read More
(2)
Rating: 5 stars
05/14/2020
It takes more than 3 days to ferment , but it’s really fun to make and worth the wait! I couldn’t find fresh garlic and used garlic powder. I also skipped the radish and added some extra salt and hot sauce for kick! I knew we got it right when the Tupperware container “pop!” while opening. Magical fermented food Read More
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