Easy White Kimchi
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
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.
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