Cabbage and Daikon Kimchi
73
Cabbage and Daikon Kim Chee recipe
Ingredients
| 1 | medium |
cabbage
|
* |
| 2 ½ | tablespoons |
salt
|
|
| ¼ | pound |
daikon (chinese icicle radish)
|
|
| 2 |
scallions, spring or green onions
|
||
| 3 | cloves |
garlic
|
|
| 2 | teaspoons |
sugar
|
Directions
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt.
Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours).
Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining ½ tablespoon salt; mix well.
Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking.
Store in the refigerated, covered, for up to 2 weeks.
Nutrition Facts
Serving Size 9g (0.3 oz)Amount per Serving
Calories 250% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 4369mg
182%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
3%
Sugars g
Protein
1g
Vitamin A 1%
•
Vitamin C 16%
Calcium 3%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
No pepper/paste in your ingredient list?????????
over 2 years ago