Traditional Kimchi

In a large colander, combine the shredded napa cabbage and cubed radish. Generously sprinkle with coarse salt, ensuring thorough mixing. Allow the mixture to sit for 1 hour. (Time: 60 minutes)

After the initial salting, sprinkle with additional salt, mix again, and let it sit for another hour. This step draws out excess moisture and enhances the fermentation process. (Time: 60 minutes)

Rinse the cabbage and radish thoroughly under cold water to remove excess salt. Allow to drain completely. (Time: 5 minutes)

In a blender, combine the roughly chopped white onion, peeled garlic cloves, peeled ginger, and rice vinegar. Add 1/4 cup of water and blend on high speed until a smooth paste forms. Add more water as needed to achieve a blendable consistency. (Time: 5 minutes)

Transfer the drained cabbage and radish mixture to a large bowl. Add the blended onion mixture, chopped persimmon, chopped cucumber, and minced green onions. Sprinkle in the red pepper flakes. (Time: 2 minutes)

Mix all ingredients thoroughly until well combined, ensuring the cabbage is evenly coated with the flavor-packed paste. (Time: 3 minutes)

Transfer the kimchi to sterilized airtight containers, leaving some headspace. Gently press down to submerge the kimchi in its own juices. (Time: 5 minutes)

Refrigerate for at least three days before serving. The kimchi will continue to ferment in the refrigerator, developing deeper and more complex flavors over time. (Time: 72+ hours)