Easy White Kimchi
Mix up this Easy White Kimchi, made with 7UP®, today.
Kimchi, a side dish or topping that’s a staple in Korean homes, is becoming more prominent in restaurants and recipes of all cultures. This white kimchi is made without the hot pepper flakes, making it mild in flavor and white (not reddish) in color. Because it’s made with 7UP and doesn’t call for fermenting over a few days, it’s more of a “quick” version, perfect for when that kimchi craving strikes.
- 1 lb. Napa cabbage, cored and cut into 2-inch pieces
- 1 tbsp. kosher salt
- 1 tbsp. rice vinegar
- 2 scallions, white and light green parts only, halved lengthwise
- 1 carrot, thinly sliced
- 1-2 red chiles, thinly sliced and seeded
- 1-1/2 cups 7UP®
- 1 bunch watercress, stems removed
- Prep Time: 1 hour 15 minutes
- Serving Size: 4-5 people
- In a bowl, mix the cabbage and salt and squeeze it to soften slightly.
- Place in a strainer and cover with a heavy plate or bowl so pressure is applied.
- Let strain over a bowl or the sink for an hour.
- Put strained cabbage in a bowl, and add in vinegar, scallions, carrot slices, and chiles.
- Add the 7UP®, cover with plastic wrap, and refrigerate overnight.
- Before serving, fold in the watercress.
Tips from 7UP
Wondering what to put this popular dish on? Try kimchi on sandwiches, especially those that are salty, meat-heavy, or rich. Stir it into fried rice, or layer it into a rice bowl. Add it to tacos instead of the traditional lettuce or cabbage slaw.