Try this Korean Cabbage Pickles with Daikon (Kim Chee) recipe, or contribute your own.
Suggest a better descriptionCut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar and remaining 1/2 tablespoon of salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks. From article by Kim Pierce, Buffalo News (1988); recipe probably from "The Cuisines of Asia", Jennifer Brennan, 1984. Typed for you by Joan MacDiarmid. Posted to MM-Recipes Digest V4 #4 by "Rfm"
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Serving Size: 1 Cup (376g) | ||
Recipe Makes: 3 | ||
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Calories: 162 | ||
Calories from Fat: 8 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.2mg | 2 % | |
Potassium 835.9mg | 22 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 26.5g | ||
Protein 6.2g | 9 % | |
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: 162
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