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Chili Pickled Cabbage

 

32

Yield

1

servings

Prep

35

min

Cook

?

Ready

3

hrs

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

Ingredients

2 pounds napa (Chinese) cabbage
1 tablespoon salt
2 tablespoons scallions, spring or green onions
chopped
2 teaspoons garlic
crushed
1 tablespoon chili powder
2 teaspoons ginger
finely chopped, fresh
½ cup soy sauce, light
½ cup white vinegar
2 teaspoons sugar
to taste
1 x sesame oil
*

Directions

Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt.

Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.

Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using.

It will keep for up to a week in the refrigerator.

Sprinkle with a few drops of sesame oil before using.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1206g (42.5 oz)
Amount per Serving
Calories 26710% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11882mg 495%
Total Carbohydrate 15g 15%
Dietary Fiber 13g 50%
Sugars g
Protein 43g
Vitamin A 849% Vitamin C 694%
Calcium 102% Iron 62%
* based on a 2,000 calorie diet How is this calculated?

 

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