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Quick Kimchi

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  8 servings, 1/2 cup each
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.
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
Quick Kimchi Recipe at
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.

Meanwhile, whisk vinegar, oil, ginger, salt, sugar and crushed red pepper in a large bowl.

Add the cabbage, scallions and carrot to the bowl and toss to combine. Refrigerate for about 25 minutes before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Cool Asian: Sides and Salads
Nutrition Facts per Serving
Yield:   8 servings, 1/2 cup each
Calories: 37
Sodium: 235mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 1g
% Cal. from Fat: 49%
Fat. Total: 2g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Hae Jung, CA Reviewed: 06/02/2008
I have not made this dish, but I am reviewing it because it offends my integrity. In no case are any vegetables cooked in order to make a Korean kimchi. Kimchi is a pickle that uses salt and fermentation to 'cook' the vegetables. Please,, do not give out fake ethnic recipes in order to be hip.
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