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Summer Kimchi

 Summer Kimchi
Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! —Stephen Exel, Des Moines, Iowa
20 ServingsPrep: 30 min. + chilling


  • 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


  • 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. Yield:
  • 10 cups.
Nutritional Facts: 1/2 cup equals 18 calories,

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Summer Kimchi (continued)

Nutritional Facts: trace fat (trace saturated fat), trace cholesterol, 391 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.