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Kim Chee #4

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Submitted by lizamtl

YIELD

1 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH NAPA (CHINESE) CABBAGE
cut up *
2 2
EACH EACH GARLIC CLOVES
minced
2 1E+1
TEASPOONS ML RED PEPPER FLAKES
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 until 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, MSG, 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 38g (1.3 oz)
Amount per Serving
Calories 62 12% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1209mg 50%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 31% Vitamin C 28%
Calcium 11% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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