Kim Chee

2 days Prep: 20 minutes Cook: 0 minutes

87 calories per serving view nutrition facts

1 batch suggest servings

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Ingredients

4	pounds	napa cabbage leaves
1/4	pound	chinese (icicle) radish
2	cans	anchovies
4	cloves	garlic	peeled and minced
3	each	scallions, spring or green onions
1/4	cup	salt
4	tablespoons	red pepper flakes
2	tablespoons	cayenne pepper

Directions

Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2x2 inch slices.

Cut the radish into equal pieces and then into 1/2 inch slices.

Place cabbage and radishes in a large pot and drain the oil from the anchovies over them.

Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths.

Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly.

Cover the pot tightly and allow to stand for 2 days at room temperature.

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Nutrition Facts

Serving Size 69g

Amount per Serving

Calories 87 37% of calories from fat

	% Daily Value*
Total Fat 4.0g	5%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 19mg	6%
Sodium 7904mg	329%
Total Carbohydrate 8.0g	3%
Dietary Fiber 3.0g	10%
Sugars 1.0g
Protein 8.0g	16%

Vitamin A	65%		Vitamin C	18%
Calcium	9%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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