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Spicy Korean Kimchi

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Submitted by drummerman2

YIELD

1 batch

PREP

20 min

COOK

0 min

READY

8 hrs

Ingredients

1 453.6
2 3E+1
TABLESPOONS ML SALT
4 946
CUPS ML WATER
cold
2 473
CUPS ML WATER
hot
Pickling mixture
1 15
TABLESPOON ML GARLIC
chopped
1 15
TABLESPOON ML GINGER
chopped
1 15
TABLESPOON ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
2 1E+1
TEASPOONS ML GREEN CHILI PEPPERS
chopped
2 1E+1
TEASPOONS ML SUGAR
1 15
TABLESPOON ML SALT

Directions

SEPARATE THE LEAVES AND SPRINKLE them with the salt.

Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight.

Rinse the cabbage well and squeeze out the excess liquid.

Boil the water and pour over the pickling mixture.

Mix well and combine with the cabbage leaves.

Put the leaves with the pickling mixture into a large glass bowl.

You may have to cut the leaves in half to make them fit.

Cover the kimchi with plastic wrap and leave in a cool place for about 2 days.

Drain and cut the leaves into bite-size pieces.

Pack into a glass jar until ready to serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 491g (17.3 oz)
Amount per Serving
Calories 26 9% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5327mg 222%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 102% Vitamin C 87%
Calcium 14% Iron 6%
* 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
 

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