Traditional Kimchi

• 1 head napa cabbage, shredded and rinsed
• 1 small radish, cubed
• coarse salt to taste
• 6 cloves garlic, peeled
• 1 small white onion
• 1 (1 inch) piece fresh ginger
• 1 tablespoon rice vinegar
• 1/4 cup water, or as needed
• 1 ripe persimmon, chopped
• 1 cucumber, chopped (optional)
• 3 medium green onions, minced
• 1 pinch red pepper flakes, or to taste

1. Place cabbage and radish in a large colander. Sprinkle liberally with salt and mix to combine. Set aside for 1 hour. Add additional salt, mix, and set aside 1 hour more. Rinse cabbage and let drain.
2. Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
3. Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
4. Transfer kimchi to airtight containers and refrigerate for 3 days.

cabbage, radish, salt, garlic, white onion, fresh ginger, rice vinegar, water, persimmon, cucumber, green onions, red pepper

Taken from www.allrecipes.com/recipe/269166/traditional-kimchi/ (may not work)