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Cabbage, Carrot, and Green Pepper Kimchi

 
Cabbage, Carrot, and Green Pepper Kimchi
21

Cabbage, Carrot, and Green Pepper Kimchi recipe

Yield

48

servings

Prep

25

min

Cook

20

min

Ready

2

days

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

4 teaspoons sugar
½ cup salt
4 each garlic bulb
*
3 tablespoons monosodium glutamate
*
1 pound carrots
2 bunches scallions, spring or green onions
*
1 large napa (Chinese) cabbage
*
2 small cabbage
*
1 ½ tablespoons paprika
20 large green bell peppers

Directions

Clean the kitchen sink as this is where you will be working.

Cut the regular cabbage into 2 to 3 inch pieces.

Place the cabbage in the sink and add the salt.

Work in the salt using a kneading motion, until the cabbage is broken up.

The Chinese cabbage should now be cut up and added; no kneading required.

Let this stand for 5 to 10 minutes and then rinse once or twice and drain well.

Shred the carrots, with a potato peeler or a fine food processor shredder.

Cut the green onions into 2 inch pieces, using all of the onions.

Cut the green peppers into ½ inch lengths.

Grind up the red pepper and the garlic heads in a blender.

Blend the garlic into the mixture one clove at a time, using 3 to 4 heads, depending on the size of the heads.

Mix the ground up garlic and red pepper mixture, paprika, garlic salt and sugar.

Blend this mixture into the cabbage.

Mix well until all of the Chinese cabbage is tinted red.

Add small amounts of water as you mix to keep the cabbage moist.

Taste and add more salt if necessary, about 1 tablespoon at a time; add more garlic salt instead if more garlic is also needed.

Add about ¾ cup of water; press into a 1 gallon jug, glass is best.

Leave outside refrigeration for 48 to 72 hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 2338% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 14250mg 594%
Total Carbohydrate 18g 18%
Dietary Fiber 18g 72%
Sugars g
Protein 17g
Vitamin A 466% Vitamin C 1113%
Calcium 13% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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