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Cabbage & Daikon Kimchi

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Cabbage and Daikon Kimchi

Cabbage and Daikon Kim Chee recipe

 

Yield

24 servings

Prep

15 min

Cook

0 min

Ready

4 hrs
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 medium cabbage
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2 ½ tablespoons salt
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¼ pound daikon (chinese icicle radish)
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2 scallions, spring or green onions
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3 cloves garlic
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2 teaspoons sugar
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Ingredients

Amount Measure Ingredient Features
1 medium cabbage
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38 ml salt
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113.4 g daikon (chinese icicle radish)
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2 each scallions, spring or green onions
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3 cloves garlic
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1E+1 ml sugar
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

No pepper/paste in your ingredient list?????????

anonymous

No response to the pepper question?

 

 

Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 250% 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?
 

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