Summer Kimchi
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 10 cups.
Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! —Stephen Exel, Des Moines, Iowa
Ingredients
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1 head Chinese or napa cabbage, chopped
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1/3 cup plus 1 tablespoon kosher salt, divided
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1 large cucumber, peeled and thinly sliced
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12 radishes, thinly sliced
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4 green onions, chopped
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3 large garlic cloves, thinly sliced
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1 piece peeled fresh gingerroot (1 inch), sliced
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3 quarts water
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1/4 cup rice vinegar
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1 tablespoon Asian red chili paste
Directions
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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.
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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.
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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