Persimmon Kimchi

    Persimmon Kimchi

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    This Korean inspired kimchi dish uses Chinese cabbage, ginger root, radish, cucumber and ripe persimmon. It is allowed to ferment for 3 days before serving.

    Serves: 30 

    • 1 head Chinese cabbage
    • 1/4 cup salt, divided
    • 6 cloves garlic
    • 1 (2 1/2cm) piece fresh ginger root, peeled and diced
    • 1 small white onion, peeled and diced
    • 2 tablespoons water
    • 3 spring onions, minced
    • 1 pinch cayenne, to taste
    • 1 ripe persimmon, diced
    • 1 small radish, grated
    • 1 cucumber, diced

    Preparation:25min  ›  Extra time:3days pickling  ›  Ready in:3days25min 

    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 spring onions, cayenne, persimmon, radish and cucumber then mix well. Transfer the mixture into airtight containers then refrigerate for 3 days before serving.


    You may use a small apple instead of (or in addition to) the persimmon, if you prefer. You may omit the cucumber, if desired.

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