Vegetarian Kimchi

• 1 head napa cabbage, chopped
• 1/4 cup salt, divided
• 6 cloves garlic
• 1 (1 inch) piece fresh ginger root, peeled and chopped
• 1 small white onion, peeled and chopped
• 2 tablespoons water
• 3 green onions, minced
• cayenne pepper to taste
• 1 ripe persimmon, chopped
• 1 small radish, shredded
• 1 cucumber, diced (optional)

1. Rinse cabbage 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.

cabbage, salt, garlic, ginger root, white onion, water, green onions, cayenne pepper, persimmon, radish, cucumber

Taken from www.allrecipes.com/recipe/215496/vegetarian-kimchi/ (may not work)