Quick Kimchi
Recipe from EatingWell

This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken.


Quick Kimchi

by 2  people

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Servings: 8 servings, 1/2 cup each
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Cabbage, Carrots, Diabetic, Dinner, Gluten Free, Healthy Cooking, Heart Healthy, Low Calorie, Low Carb, Low Cholesterol, Low Fat, Low Sodium, Quick and Easy, Seasonal, Summer, Winter
 
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Ingredients
  • 1  small
    head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
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  • 2  cloves
    garlic, minced
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  • 1/4  cup
    water
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  • 2  tablespoons
    distilled white vinegar
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  • 1  tablespoon
    toasted sesame oil
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  • 2  teaspoons
    fresh ginger, finely grated
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  • 3/4  teaspoon
    salt
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  • 1/2  teaspoon
    sugar
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  • 1/2  teaspoon
    crushed red pepper, red
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  • 3  scallions,
    sliced
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  • 1 
    carrot, peeled and grated
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Directions
1.
Combine cabbage, garlic and water in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring once or twice, until tender, 4 to 5 minutes.
2.
Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.
3.
Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.

Nutrition information
Calories 37, Total Fat 2 g, Monounsaturated Fat 1 g, Sodium 235 mg, Carbohydrate 4 g, Fiber 1 g, Protein 1 g, Potassium 47 mg. Daily Values: Vitamin A 50%, Vitamin C 40%. Exchanges: Vegetable 1 Percent Daily Values are based on a 2,000 calorie diet
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