vegetarian-kimchi

Vegetarian Kimchi

6 Reviews Add a Pic
  • Prep

    25 m
  • Ready In

    3 d 2 h 25 m
henry
Recipe by  henry

“This is a great authentic Korean dish: unlike in some Kimchi, the sugar is from natural sources like persimmon and cucumber. It has a great flavor and just enough spice.”

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Ingredients

Adjust Servings

Original recipe yields 3 1-quart jars

Directions

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

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Reviews (6)

Rate This Recipe
divapat
52

divapat

I serve as chef-in-residence at our annual church retreats. Served this kimchi at this year's event -- and it was a hit! Our international congregation has many Korean members and they were thrilled to see the kimchi offered in the salad bar! It packs a kick -- more than the kimchi at our local Korean restaurant -- so warn your guests when you serve it! None of our folk thought it was too hot, though. It had just the right amount of OOMPH -- and the persimmons had enough sweet to offset the heat of the cayenne pepper that was used.

smandes
46

smandes

I have never had "authentic" kimchi so I can't rate the recipe that way, but this recipe is delicious. It was a hit with my family and guests. I have made it twice, once a veggie version and once with one TBSP of fish sauce. I ended up soaking the cabbage in salt for about 3-4 hours. I did not have persimmons, so I used one sweet apple instead. I used about two tsps of good quality hot chili powder (the kind from an asian grocer) and it was spicy but great. I offered rice with the kimchi and some had it over rice, some just ate it straight.

Elisabeth Thomas
15

Elisabeth Thomas

Very good. I used 2 tsp of cayenne, and that seemed to be about right for us. This was my first time making kimchi, and I will probably experiment with other recipes, but I liked this.

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Nutrition

Amount Per Serving (30 total)

  • Calories
  • 6 cal
  • < 1%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 1.5 g
  • < 1%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 932 mg
  • 37%

Based on a 2,000 calorie diet

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Chinese-Korean Cucumber Kimchi

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