Try this Chili Pickled Cabbage - Kim Chee 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. Typed by Syd Bigger.
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Serving Size: 1 Serving (1341g) | ||
Recipe Makes: 1 | ||
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Calories: 451 | ||
Calories from Fat: 36 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 9205.4mg | 317 % | |
Potassium 3156.7mg | 83 % | |
Total Carbohydrate 84.6g | 25 % | |
Dietary Fiber 19g | 76 % | |
Sugars, other 65.6g | ||
Protein 30.1g | 43 % | |
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: 451
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