Kimchi (Korean Cabbage Relish)
83
Kimchi (Korean Cabbage Relish) recipe
Ingredients
| 1 | head |
napa (Chinese) cabbage
cut into 1/2in. strips |
|
| 3 | tablespoons |
salt
|
|
| 6 | each |
scallions, spring or green onions
chopped |
|
| 3 | cloves |
garlic
minced |
|
| ¼ | cup |
hot chili peppers
Korean style |
* |
| 1 | teaspoon |
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.
Nutrition Facts
Serving Size 253g (8.9 oz)Amount per Serving
Calories 4410% of calories 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?
