Sparkling White Kimchi

Serving Size: 4
Total Time:


  • 1 Pound napa cabbage, —halved, cored and cut into 2-inch pieces
  • 1 Tbsp kosher salt
  • 1 Tbsp rice vinegar
  • 2 scallions, white and tender green parts only, halved lengthwise
  • 1 carrot, very thinly sliced
  • 2 large red chiles, thinly sliced and seeded
  • 1.5 cup 7up, ginger ale
  • 1 bunch of watercress, thick stems discarded


In a bowl, toss the cabbage with the salt and squeeze it to soften slightly. Cover with a small plate and a heavy can and let stand at room temperature for 1 hour.


Pour off any liquid. Stir in the vinegar, scallions, carrot and chiles. Add the 7UP, cover with plastic wrap and refrigerate overnight. Fold in the watercress just before serving.