Summer Kimchi

Name: Summer Kimchi
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

10 ingredients

2 steps

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

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.