Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cabbage, Carrot, & Green Pepper Kimchi

StarStarStarHalf starEmpty star

Your rating

Cabbage, Carrot, and Green Pepper Kimchi

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

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

Ingredients

Amount Measure Ingredient Features
2E+1 ml sugar
Camera
118 ml salt
Camera
4 each garlic bulb
*
45 ml monosodium glutamate
* Camera
453.6 g carrots
Camera
2 bunches scallions, spring or green onions
* Camera
1 large napa (Chinese) cabbage
* Camera
2 small cabbage
* Camera
23 ml paprika
Camera
2E+1 large green bell peppers
Camera

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 Arrow up button

Comments


anonymous

1/2 way through the procedure the instructions mention red pepper. There is no red pepper in the list of ingredients (??)

 

 

Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 2338% 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?
 

Email this recipe