Quick Kimchi (Korean Pickled Cabbage)
Quick Kimchi (Korean Pickled Cabbage)
Ingredients
- 4 cups (1 litre) thinly sliced Napa cabbage
- 1 carrot, thinly julienned
- 2 green onions, sliced diagonally
- 1 clove garlic, finely chopped
- 1 tablespoon (15 ml) fresh ginger, finely chopped
- 1 tablespoon (15 ml) salt
- 1/2 English cucumber, peeled, seeded and thinly julienned
- 1 tablespoon (15 ml) honey
- 1 tablespoon (15 ml) rice vinegar
- 2 teaspoons (10 ml) chili powder
Instructions
- In a bowl, thoroughly mix the cabbage, carrot, green onions, garlic, ginger and salt. Let macerate for 1 hour. Rinse the vegetables and pat dry with paper towels. Add the remaining ingredients. Refrigerate for 1 hour or overnight.
- Serve as a salad or as a garnish for Bulgogi.
Quick Kimchi (Korean Pickled Cabbage)