Upgrade a quick kimchi with cucumbers and scallions. Slideshow: More Cabbage Recipes 

Sarah Bolla
April 2013

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Credit: © Sarah Bolla

Recipe Summary

active:
15 mins
total:
5 hrs 15 mins
Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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