Search
by Ingredient
Kimchi (Korean Cabbage Relish)

Kimchi (Korean Cabbage Relish)

StarStarStarStarHalf star

Submitted by Khayman

Kimchi (Korean Cabbage Relish) recipe

YIELD

4 servings

PREP

hrs

COOK

0 min

READY

30 hrs

Ingredients

1 1
HEAD HEAD NAPA (CHINESE) CABBAGE
cut into 1/2in. strips
3 45
TABLESPOONS ML SALT
6 6
3 3
CLOVES CLOVES GARLIC
minced
¼ 2.5
CUP ML HOT CHILI PEPPERS
Korean style
1 5
TEASPOON ML GINGER ROOT
chopped

Directions

Soak cabbage in salted water to cover 5 to 10 hours.

Drain.

Combine cabbage with salt, green onions, garlic, chile and gingerroot.

Mix well and spoon into large jar.

Cover and refrigerate 1 to 2 days before using.

Keeps well several weeks.

Use as relish or salad.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 253g (8.9 oz)
Amount per Serving
Calories 44 10% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5374mg 224%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 8g
Vitamin A 193% Vitamin C 168%
Calcium 25% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

    Email this recipe