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Kimchi (Korean Cabbage Relish)


Saved in 2 recipe boxes and 1 cookbook
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

1 head napa (Chinese) cabbage
cut into 1/2in. strips
3 tablespoons salt
6 each scallions, spring or green onions
chopped
3 cloves garlic
minced
1/4 cup hot chili peppers
Korean style
*
1 teaspoon 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: 2016-03-28

Comments

 

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?
 

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