Vegetarian Kimchi Popular Recipes

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Vegetarian Kimchi

"This is a super genuine Korean dish: not like in some kimchi, the sugar is from natural assets like persimmon and cucumber. It has a high-quality taste and simply enough spice."

Ingredients :

1 head napa cabbage, chopped
1/four cup salt, divided
6 cloves garlic
1 (1 inch) piece clean ginger root, peeled and chopped
1 small white onion, peeled and chopped
2 tablespoons water
three inexperienced onions, minced
cayenne pepper to taste
1 ripe persimmon, chopped
1 small radish, shredded
1 cucumber, diced (optionally available)

Instructions :

Prep : 25M	Cook : 30M	Ready in : P3D

Rinse cabbage properly. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set apart for 1 hour.
Mix more salt into the cabbage and set apart for every other hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed till clean.
Stir collectively the rinsed tired cabbage, garlic-ginger combination, minced inexperienced onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the aggregate into hermetic packing containers, and refrigerate for three days before serving.

Notes :

You might also use a small apple rather than (or further to) the persimmon, in case you decide upon. You can also leave out the cucumber, if desired.

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