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
[email protected]I'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
[email protected]This kimchi is way too spicy! I couldn't even eat it. I had to throw it away.
Anaya Noor (Noor)
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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
[email protected]I 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
[email protected]This kimchi is a bit more time-consuming to make than other recipes, but it's worth the effort. The flavor is amazing!
Sabrina Alam
[email protected]I'm so glad I found this recipe. Summer kimchi is now a staple in my kitchen.
Yabesh Rai
[email protected]This kimchi is the perfect balance of spicy and tangy. It's not too hot, but it definitely has a kick.
Arianna Beddeleem
[email protected]I love the bright colors of this kimchi. It's so visually appealing and makes a great addition to any table.
Mazhar Us Salam
[email protected]This kimchi is a great way to add some probiotics to your diet. It's also a delicious and healthy snack.
Amran Hossein
[email protected]Summer kimchi is my new favorite side dish. It's so versatile and can be used in so many different dishes.
Focus1 Creator
[email protected]I'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
[email protected]This kimchi is so good! I love the spicy and tangy flavor. It's perfect for a summer barbecue or picnic.
Eze Sunday Donald
[email protected]Summer kimchi is so refreshing and delicious. I love making it in the summer when all the vegetables are fresh and flavorful.
The Randomer
[email protected]This 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
[email protected]I'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
[email protected]This 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.