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.



by 8  people


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Servings: 2
Yield: 8 servings, 1/2 cup each
Prep Time: 15 mins
Total Time: 40 mins
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Ingredients
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    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
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    3   
    scallions, sliced
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    1   
    carrot, peeled and grated

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
Per Serving: cal. (kcal) 37, Fat, total (g) 2, carb. (g) 4, Monosaturated fat (g) 1, fiber (g) 1, pro. (g) 1, vit. A (IU) 2429.51, vit. C (mg) 23.62, sodium (mg) 235, Potassium (mg) 47, Vegetables () 1, Percent Daily Values are based on a 2,000 calorie diet
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