Recipes Sparkling White Kimchi Be the first to rate & review! "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. By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on September 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 30 mins Total Time: 1 hr 30 mins Yield: 4 cups Ingredients 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 Directions 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. Make Ahead The kimchi can be refrigerated for up to 3 days. Rate it Print