SUMMER KIMCHI
Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! -Stephen Exel, Des Moines, Iowa
Provided by Taste of Home
Time 30m
Yield 10 cups.
Number Of Ingredients 10
Steps:
- 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., 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.
Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 391mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.
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black spider
spider67@gmail.comI've made this kimchi several times and it's always a hit. It's the perfect side dish for any summer gathering.
bootla Sagor ff
ff_b42@hotmail.comThis kimchi is way too spicy! I couldn't even eat it. I had to throw it away.
Anaya Noor (Noor)
n-a@gmail.comI followed the recipe exactly, but my kimchi didn't turn out as good as the picture. It's still edible, but it's not as flavorful as I hoped.
Shahzaib Aman
ashahzaib@gmail.comThis kimchi is a bit too spicy for my taste, but I still enjoyed it. I think it would be great for people who like spicy food.
Nomi jani
jani_n@hotmail.comI'm not a big fan of kimchi, but this summer kimchi is actually really good. It's not too spicy and the vegetables are still crispy.
Ramos Kingsley
k@gmail.comThis kimchi is a great way to use up leftover vegetables. It's also a delicious and healthy way to add some fermented foods to your diet.
Rose Rose
rose_r35@hotmail.frI love experimenting with different kimchi recipes and this one is definitely a winner. The summer vegetables give it a unique and refreshing flavor.
Manisha Rajbanshi
manisharajbanshi@yahoo.comThis kimchi is a bit more time-consuming to make than other recipes, but it's worth the effort. The flavor is amazing!
Sabrina Alam
sabrinaalam@gmail.comI'm so glad I found this recipe. Summer kimchi is now a staple in my kitchen.
Yabesh Rai
yabesh-rai56@aol.comThis kimchi is the perfect balance of spicy and tangy. It's not too hot, but it definitely has a kick.
Arianna Beddeleem
arianna_beddeleem43@gmail.comI love the bright colors of this kimchi. It's so visually appealing and makes a great addition to any table.
Mazhar Us Salam
salam@gmail.comThis kimchi is a great way to add some probiotics to your diet. It's also a delicious and healthy snack.
Amran Hossein
amran76@gmail.comSummer kimchi is my new favorite side dish. It's so versatile and can be used in so many different dishes.
Focus1 Creator
fcreator5@hotmail.co.ukI've never made kimchi before, but this recipe made it so easy. The kimchi turned out great and I'm so glad I tried it.
Fateh Khan
k.f11@hotmail.frThis kimchi is so good! I love the spicy and tangy flavor. It's perfect for a summer barbecue or picnic.
Eze Sunday Donald
donald-e44@gmail.comSummer kimchi is so refreshing and delicious. I love making it in the summer when all the vegetables are fresh and flavorful.
The Randomer
rthe@gmail.comThis kimchi is a great way to use up summer vegetables. I love the bright colors and the crunchy texture. It's also really easy to make, which is always a bonus.
Ivan Rodriguez
i_rodriguez23@gmail.comI've made kimchi before, but this summer kimchi recipe is definitely my new favorite. It's so easy to make and the results are amazing. The kimchi is flavorful, tangy, and has just the right amount of heat.
slitxd
slitxd22@hotmail.comThis summer kimchi was a delightful surprise! The flavors were perfectly balanced and the vegetables retained their crispness. I especially loved the addition of the mint, which gave the kimchi a refreshing twist.