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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Stephen Exel, Des Moines, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2022

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

TEST KITCHEN APPROVED

Summer Kimchi

1 Reviews Add your review

Yield:10 cups

Prep:30 min

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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

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Directions

1
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.

2
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.