Mul Kimchi (white Kimchi)

1 pound napa cabbage—halved, cored and cut into 2-inch pieces

1 tablespoon kosher salt

2 scallions, white and tender green parts only, halved lengthwise

2 carrots, very thinly sliced (about ¾ cup)

2 large red chiles, thinly sliced and seeded

1 tablespoon rice vinegar

1 ½ cups 7UP or ginger ale

1 bunch of watercress, thick stems discarded

Toss together cabbage and salt in a large bowl, and squeeze to slightly soften leaves. Place a small plate, weighted with a heavy can on top, directly on cabbage to release liquid. Let stand at room temperature 1 hour.
Drain and discard cabbage liquid. Add scallions, carrot, chiles, and vinegar to cabbage; toss to combine. Pour soda over vegetables, cover with plastic wrap, and refrigerate overnight. Fold watercress into kimchi just before serving.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

CategoryKimchi

Cuisine🇰🇷Korean

Occasions📆Everyday🍚Side Dish

Season🔁Year-round

DifficultyEasy ⏰ 15m