Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : Makes 4 cups
© Con Poulos

How to Make It

Step 1    

In a bowl, toss the cabbage with the salt and squeeze it to soften slightly. Cover with a small plate and a heavy can and let stand at room temperature for 1 hour.

Step 2    

Pour off any liquid. Stir in the vinegar, scallions, carrot and chiles. Add the 7UP, cover with plastic wrap and refrigerate overnight. Fold in the watercress just before serving.

Make Ahead

The kimchi can be refrigerated for up to 3 days.

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