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Flaming Orange Habanero Kimchee

 
Flaming Orange Habanero Kimchee
92

This spicy dish uses the fiery flavor of habanero peppers to keep you reaching for the glass of water and hungry for more!

Yield

1

servings

Prep

2

days

Cook

0

min

Ready

2

days

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

1 large napa (Chinese) cabbage
*
salt
*
water
*
5 each habanero chili peppers
*
4 each garlic cloves
4 each scallions, spring or green onions
optional
1 each ginger
half-inch slice
*
¼ teaspoon cayenne pepper
to taste
*

Directions

Cut cabbage into 1-inch slices. Dissolve about 1 to 2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container.

Leave cabbage to soak in salted water for 12 to 24 hours at room temperature.

Rinse cabbage well, drain, and set aside. Chop peppers (with seeds), green onions if using, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper.

Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture.

Refrigerate for several days before serving. Keeps quite a while if stored in refrigerator.

Remove kimchee from liquid before serving.

 

* not incl. in nutrient facts

Reviews

about 17 years

This is a Kick-@ss recipe! it's not the same as I normaly make or what I would get from the locals while stationed there but it rocks! Be carful in picking your pepper, some are hotter then others and if your not a lover of truly hot things, this recipe is not for you. i give it the OMP ***** rateing!

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 856% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 9g
Vitamin A 20% Vitamin C 44%
Calcium 14% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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