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Kim Chee

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Submitted by malicki

YIELD

servings

PREP

30 min

COOK

?

READY

16 hrs

Ingredients

2 2
EACH EACH NAPA (CHINESE) CABBAGE
cut up *
2 2
CLOVES CLOVES GARLIC
minced
1 1
INCH INCH GINGER
minced *
2 1E+1
TEASPOONS ML RED PEPPER FLAKES
Korean
½ 2.5
TEASPOON ML SALT
more or less
1 1
X X WATER *

Directions

Soak cabbages overnight in salt water to wilt.

The next day, wash cabbage 3 times til there is no more “slimy” feel.

Cut the green part of the scallion into ½ inch long slivers, and mince the white part.

Add scallion, garlic and ginger to cabbage.

In a one cup measuring cup, mix together the red pepper, salt and water to make ½ cup juice.

Pack cabbage mixture loosely into jars.

Pour juice in to cover.

Poke with chopstick to release air.

Seal and let set overnight in refrigerator.

Keep refrigerated.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 10g (0.4 oz)
Amount per Serving
Calories 15 13% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 302mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 7%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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