Tame Kimchi Recipes

Steps:

• 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.
• Meanwhile, combine garlic, onion, ginger, and rice vinegar in a blender. Add water and blend aromatic mixture on high power.
• Transfer drained cabbage to a large bowl and add aromatic mixture. Add persimmon, cucumber, green onions, and red pepper flakes and mix well.
• Transfer kimchi to airtight containers and refrigerate for 3 days.

Steps:

• In large bowl, combine the red onion, carrots, cabbage, and salt. Add just enough water to cover the vegetables.
• Let them sit at room temperature overnight. The next day, drain the vegetables.
• Add the remaining ingredients, and toss well.
• Chill the salad for at least 1 hour before serving.
• It will keep in a sealed container in the refrigerator for up to 7 days.
• Variation: This kimchi doesn't undergo a fermenting process, as real kimchi does.
• If you'd like to ferment this kimchi, omit the oil, and put the mixture into a large sterilized jar.
• Let the kimchi stand at room temperature for 2-4 days, opening the jar once a day to let out the gases that build up.
• Store the kimchi in the refrigerator after this period.
• It will keep for several weeks.