Persimmon Kimchi Recipe
Persimmon Kimchi is the best way to get the most out of that bag of persimmons from your neighbors' tree that they dropped off on your front porch! Spicy, salty, tangy and so refreshingly delicious!
Servings: 1 quart jar (approx)
Calories: 39kcal
Ingredients
- 1 pound Fuyu persimmons 2-3 large persimmons
- ¼ onion sliced lengthwise into ¼-inch wide slivers
- 1 stalk green onion cut into 2-inch pieces
Seasoning
- 2 teaspoons sea salt
- 2 tablespoons gochugaru
- 2 teaspoons fish sauce
- 1 clove garlic, very finely minced
- ½ teaspoon grated fresh ginger
Garnishes to Serve
- 2-3 teaspoons toasted sesame seeds
Instructions
Prep Vegetables
- Soak sliced onions in ice cold water to take off some of the bite for a few minutes while you prep persimmons.
- Peel and cut persimmons into halves lengthwise, and slice into ~⅛-inch wide slices. Using a mandoline makes this much easier.
Make Persimmon Kimchi
- Place sliced persimmons and green onions in a large mixing bowl. Drain ice water from onions and add to the mixing bowl.
- Sprinkle sea salt, gochugaru, fish sauce, minced garlic, and grated ginger over the vegetables. Stir everything to combine. Make sure the persimmons are evenly and well coated; using your hands to gently massage the seasoning into the slices is highly encouraged, but wear gloves!
- To eat right away, garnish with toasted sesame seeds. Within the first few hours, the Persimmon Kimchi will taste like a highly seasoned, spicy salad.
- Place the Persimmon Kimchi into a glass container. Cover with a tightly fitting lid and store in the refrigerator up to 3 days.
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Notes
Persimmon Kimchi is not meant to ferment for long, so it tastes best within 3 days.
1 serving = ½ cup of Persimmon Kimchi
Nutrition
Serving: 1serving | Calories: 39kcal | Protein: 0.6g | Fat: 0.3g | Fiber: 1.8g