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Summer Kimchi

Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! —Stephen Exel, Des Moines, Iowa
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    10 cups

Ingredients

  • 1 head Chinese or napa cabbage, chopped
  • 1/3 cup plus 1 tablespoon kosher salt, divided
  • 1 large cucumber, peeled and thinly sliced
  • 12 radishes, thinly sliced
  • 4 green onions, chopped
  • 3 large garlic cloves, thinly sliced
  • 1 piece peeled fresh gingerroot (1 inch), sliced
  • 3 quarts water
  • 1/4 cup rice vinegar
  • 1 tablespoon Asian red chili paste

Directions

  • Place cabbage in a colander over a plate; sprinkle with 1/3 cup salt and toss. Let stand for 30 minutes. Rinse and drain well. In a very large container, combine the cabbage, cucumber, radishes, onions, garlic and ginger.
  • In a large bowl, combine the water, vinegar, chili paste and remaining salt; pour over vegetable mixture. Cover and refrigerate for at least 2 days before serving, stirring occasionally. May be transferred to small airtight containers and stored in the refrigerator for up to 3 weeks. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 391mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 1g protein.

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