Quick Cucumber, Cabbage, and Scallion Kimchi

Upgrade a quick kimchi with cucumbers and scallions.

  • Active:
  • Total Time:
  • Servings: Makes 1 quart
KEY: Asian, Korean, Summer, Web Exclusive, Make Ahead, Side Dishes, Vegetarian, Dinner

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  • 1 head Napa cabbage (about 1 1/2 pounds), outer leaves removed, cored and cut into 1-inch pieces
  • 1 cucumber, peeled and cut into 2’ inch pieces
  • 1/4 cup Kosher salt
  • 1/2 cup rice vinegar
  • 1 teaspoon honey or agave
  • 3 tablespoons hot chili paste
  • 1-inch piece fresh ginger, freshly grated
  • 2 cloves garlic, finely minced
  • 2 scallions, thinly sliced

How to make this recipe

  1. Combine the cabbage and cucumbers in a colander. Add the salt and mix well. Place the colander over a bowl and let drain, covered, and until wilted, about 2 hours.
  2. Meanwhile, combine the rice vinegar, sweetener, chili paste, grated ginger, and garlic into a large bowl and stir. Rinse off the salt from the cabbage. Pat dry and add to the vinegar mixture; stir well to combine. Add the sliced scallions and mix to incorporate. Put the kimchi into a sterilized glass jar and pack the cabbage and cucumbers down; add enough water to cover. Close the jar and refrigerate for at least 3 hours. May add or subtract chili paste to taste.

Make Ahead

Store in an airtight jar for up to 3 weeks.

Contributed By Photo © Sarah Bolla Published April 2013

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