Sparkling White Kimchi

Ingredients

• 1  carrots very thinly sliced
• 1.5 cups ginger ale 
• 1 tablespoon kosher salt 
• 1 pound napa cabbage cored halved cut into 2-inch pieces
• 2 large chiles red seeded thinly sliced
• 1 tablespoon rice vinegar 
• 2  scallions white green halved lengthwise
• 1 bunch watercress thick

Equipment

• bowl
• plastic wrap

Directions

1. 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.
2. Pour off any liquid. Stir in the vinegar, scallions, carrot and chiles.
3. Add the 7UP, cover with plastic wrap and refrigerate overnight. Fold in the watercress just before serving.