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Kimchi (Korean Cabbage Relish)

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Kimchi (Korean Cabbage Relish)

Kimchi (Korean Cabbage Relish) recipe

 

Yield

4 servings

Prep

hrs

Cook

0 min

Ready

30 hrs
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
1 head napa (Chinese) cabbage
cut into 1/2in. strips
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3 tablespoons salt
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6 each scallions, spring or green onions
chopped
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3 cloves garlic
minced
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¼ cup hot chili peppers
Korean style
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1 teaspoon ginger root
chopped
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Ingredients

Amount Measure Ingredient Features
1 head napa (Chinese) cabbage
cut into 1/2in. strips
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45 ml salt
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6 each scallions, spring or green onions
chopped
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3 cloves garlic
minced
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2.5 ml hot chili peppers
Korean style
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5 ml ginger root
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 4410% 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?
 

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