Try this Kim Chee (Spicy Pickled Cabbage) recipe, or contribute your own.
Suggest a better descriptionChop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using. From Asia The Beautiful Cookbook. Typed by Syd Bigger. Posted by DonW1948@aol.com Submitted By DONW1948@AOL.COM On TUE, 20 JUN 1995 050006 GMT
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Serving Size: 1 Serving (1193g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 365 | ||
Calories from Fat: 201 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.4g | 30 % | |
Saturated Fat 3.3g | 17 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 9.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3829.2mg | 132 % | |
Potassium 624.3mg | 16 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 25.8g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 365
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