Vegetable Kimchi Recipes

Steps:

• Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour.
• 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.
• 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.

Steps:

• In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1-3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.
• Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
• Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
• Do Ahead
• Kimchi can be made 2 months in advance. Open occasionally to release gases.

Steps:

• Dry-brine the cabbage: Rinse the head of cabbage under cold running water, making sure to get in between the leaves. Trim the root end off the cabbage and cut crosswise into 1-inch-thick slices, carving out any core if it's especially big and tough. Transfer the cabbage strips to your largest bowl. Sprinkle over the salt and toss with your hands until evenly distributed. Set aside to brine at room temperature until the hard leaves shrink and become wet and limp (but are still crunchy), 1 1/2 to 2 hours.
• Rinse the cabbage: Fill the bowl with cold running water and swish the leaves around to rinse them of their salt (and to clean off any dirt). Lift them up out of the water and transfer to a colander. Repeat once or twice until the cabbage leaves still taste discernibly salted, but not too salty that you can't eat it like a salad. Rinse out the bowl.
• Make the sauce: To a food processor, add the apple, onion, garlic, ginger, sugar and process until very finely chopped into a fluffy purée. Transfer the sauce to the empty bowl and stir in the gochugaru and fish sauce. Cut the scallions into 1-inch-long pieces and add to the bowl. Cut the carrot into matchsticks: slice crosswise into 1-inch lengths, then thinly slice lengthwise, stack the slices and cut lengthwise again into thin strips. Add to the bowl, along with the pine nuts, if using. Stir to combine. Add the drained cabbage to the sauce and toss with clean hands until well combined.
• Transfer the sauced cabbage to a clean 1/2-gallon jar, using your hands to gently pack it down. (A few air gaps are fine; they'll fill with liquid over time.) This amount of cabbage should leave about an inch of room at the top of the jar. Top the jar with any remaining sauce left behind in the bowl. Loosely close with a lid (see Tip). Wash your hands and rinse off the outside of the jar at this stage.
• Let the jar of kimchi begin fermenting on the kitchen counter at room temperature for 2 to 3 days, "burping" it every 12 hours or so, which just means opening the lid to let out any excess build-up of gas. After this, the cabbage should have released even more of its liquid; it's OK if the liquid doesn't completely cover the cabbage at this point, though it may. Refrigerate the kimchi to finish fermenting until it's sour, 2 to 3 weeks and up to 6 months, at which point it will be very, very sour and should be eaten or turned into jjigae. Check (and taste!) the kimchi every 2 to 3 days both to familiarize yourself with the fermentation process but also to allow gas to escape.