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