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Quick Kimchi

March/April 2007

Your rating: None Average: 3.9 (8 votes)

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.



READER'S COMMENT:
"Considering that I don't know anything about Kimichi - not even how to say it - I tried this recipe and thought it was GREAT!! Made it as is!! Try it - you might like it!! "
Quick Kimchi Recipe

Makes: 8 servings, 1/2 cup each

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Total Time:

Ingredients

  • 1 small head napa (Chinese) cabbage, cored and cut into 1-inch squares (about 8 cups)
  • 2 cloves garlic, minced
  • 1/4 cup water
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons fresh ginger, finely grated
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon crushed red pepper, red
  • 3 scallions, sliced
  • 1 carrot, peeled and grated

Preparation

  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

Per serving: 37 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 235 mg sodium; 47 mg potassium.

Nutrition Bonus: Vitamin A (50% daily value), Vitamin C (40% dv).

Exchanges: 1 vegetable



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