"You see 7UP quite a bit in Korean recipes," says David Chang. "My mom cooked with it: She put it in a noodle dish, she added it to beef stock." When he wanted to prepare a quick "white" version of kimchi, Chang opted for 7UP; it adds lovely bubbliness to the cabbage. It can be served as a side dish like traditional red chile kimchi or with cold noodle soup.
More Korean Recipes
1 pound napa cabbage—halved, cored and cut into 2-inch pieces
1 tablespoon kosher salt
1 tablespoon rice vinegar
2 scallions, white and tender green parts only, halved lengthwise
1 carrot, very thinly sliced
2 large red chiles, thinly sliced and seeded
1 1/2 cups 7UP or ginger ale
1 bunch of watercress, thick stems discarded
How to Make It
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.
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.
The kimchi can be refrigerated for up to 3 days.
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