Vegetarian Kimchi

Thoroughly rinse the chopped cabbage under cold water. Place it in a large bowl and sprinkle generously with half of the salt (2 tablespoons), tossing to ensure even distribution. Let it sit for 1 hour, allowing the salt to draw out excess moisture. (Time: 60 minutes)

Add the remaining salt (2 tablespoons) to the cabbage, tossing again. Continue to let it sit for another hour, further tenderizing the cabbage. (Time: 60 minutes)

Rinse the cabbage thoroughly under cold water, ensuring all traces of salt are removed. Drain well, pressing out any excess water. (Time: 5 minutes)

In a blender or food processor, combine the onion, garlic, and ginger with the water. Blend on high speed until a smooth paste forms. (Time: 3 minutes)

In a large bowl, combine the drained cabbage, garlic-ginger paste, sliced green onions, chopped persimmon, diced cucumber, and shredded radish. Add cayenne pepper to your preferred level of spiciness, mixing well to ensure all ingredients are evenly coated. (Time: 10 minutes)

Transfer the kimchi mixture into clean, airtight containers (glass jars work well). Pack the kimchi down firmly, leaving about an inch of headspace at the top. (Time: 5 minutes)

Refrigerate for at least 3 days before serving. The kimchi will continue to ferment and develop its flavor over time. (Time: 72+ hours)