basic recipe jacked from momofuku
Cut cabbage, coat with salt and sugar. Let sit overnight.
Combine remaining ingredients to form brine.
Drain cabbage, add to brine.
Kimchi is prime in 2 weeks.
Makes 1-11/2 quarts.
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Serving Size: 1 Serving (1228g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 430 | ||
Calories from Fat: 12 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 27730mg | 956 % | |
Potassium 2320.4mg | 61 % | |
Total Carbohydrate 83.7g | 25 % | |
Dietary Fiber 25.3g | 101 % | |
Sugars, other 58.4g | ||
Protein 34.4g | 49 % | |
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: 430
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