Kimchi (Korean Cabbage Relish)

Rate/Review
Saved in 2 recipe boxes and 1 cookbook
Be the first to add a photo of this recipe!
 
  
. Prep
5 hrs
Cook
0 min.
Ready In
30 hrs
1 quart
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 
Metric measurements

Ingredients

1head chinese cabbage cut into 1/2in. strips
3tablespoons salt
6each scallions, spring or green onions chopped
3cloves garlicVideo minced
1/2teaspoon red hot chili pepper, dried hot, crushed*
1teaspoon ginger root chopped*
* not incl. in nutrient facts

Directions

Soak cabbage in salted water to cover 5 to 10 hours.

Drain.

Combine cabbage with salt, green onions, garlic, chile and gingerroot.

Mix well and spoon into large jar.

Cover and refrigerate 1 to 2 days before using.

Keeps well several weeks.

Use as relish or salad.

First published: last updated: 2012-09-23

 
 
 
 
 
 
Custom Search
  • 6-social-share
  • 5-content-save
  • 32-print
  • 32-photos
  • 5-content-edit
 
 
 

Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 4410% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5374mg 224%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 8g
Vitamin A 193% Vitamin C 168%
Calcium 25% Iron 12%
* based on a 2,000 calorie diet How is this calculated?