Summer Kimchi

Name: Summer Kimchi
Prep time: 30 min
Total time: 30 min
Yield: 10 cups.
Cuisine: Asia, Korean
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

Add a Review

Test Kitchen Approved

Total Time

Prep: 30 min. + chilling

Makes

10 cups

Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! —Stephen Exel, Des Moines, Iowa

Next Recipe

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.

Summer Kimchi

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home