RCI-VG.005.0178.001
Quick Kimchee
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored.
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Peel and julienne the carrot into thin matchstick strips, and trim and slice the scallions into 1-inch pieces. Mince the garlic and grate or finely mince the fresh ginger.
10 minutes
2
In a large bowl, toss the julienned carrot with salt and let it stand to draw out excess moisture. After 10 minutes, rinse the carrot briefly under cold water and pat dry with paper towels.
10 minutes
3
In a small bowl or measuring cup, whisk together the distilled white vinegar, water, and sugar until the sugar is fully dissolved to form the quick-brine base.
2 minutes
4
Add the minced garlic, grated ginger, and red pepper flakes to the brine mixture and stir to combine thoroughly.
2 minutes
5
Combine the drained carrot and sliced scallions in a large mixing bowl, then pour the seasoned brine over the vegetables and toss well to coat everything evenly.
3 minutes
6
Drizzle the sesame oil over the mixture and toss once more to incorporate, adjusting salt, red pepper, or vinegar to taste.
2 minutes
7
Transfer the kimchee to a clean jar or airtight container and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
30 minutes