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Casual Korean Mak Kimchi

 
Casual Korean Mak Kimchi
25

Casual Korean Mak Kimchi recipe

Yield

16

servings

Prep

20

min

Cook

48

min

Ready

68

min

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

Ingredients

4 pounds napa (Chinese) cabbage
the long-straight leafed variety
¼ pound daikon (chinese icicle radish)
2 cans anchovy fillets
flat
4 each garlic cloves
1 each carrots
¼ cup salt
4 tablespoons red pepper flakes
2 tablespoons cayenne pepper

Directions

Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths.

Cut all the inside leaves into 2-inch lengths at the same time.

Place the cabbage in a very large pot.

Quarter the daikon, then slice across the grain holding the 4 pieces.

Pour the oil from the anchovies over the cabbage and turnip.

Slice the anchovies across the grain.

Crush the garlic. Cut the carrots into match sticks.

Add these ingredients to the pot.

Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.

Cover the pot and let the mixture stand at room temperature for 2 days.

Casual kimchi will keep at least 10 days.

Refrigerate in a jar.

Note: Chinese leeks or scallions can be added.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 3827% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 2051mg 85%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 8g
Vitamin A 118% Vitamin C 91%
Calcium 14% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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