Try this Northern Cabbage Kimchi recipe, or contribute your own.
Suggest a better descriptionThis kimchi originated in the northern regions of Korea. Hear, a dramatic combination of cabbage and radishes and aromatic vegetables together with pickled fish creates a fanciful taste. In addition, fresh oysters and octopus lend exquisite flavors and tastes to the vegetables, and the clear beef broth used for te kimchi souse adds a subtle depth to the kimchi. PRELIMINARIES: 1. Trimming and Salting the Cabbage. Trim off the tough outer leaves of the celery cabbage and save them; cut each cabbage head into 2 to 4 sections lengthwise. PREPARATIONS: 1. Soak the cabbage sections and the radishes in a brine prepared with 3 cups of sale and 4 quarts (4 liters) of water for 3 to 4 hours or until softened. Rinse with cold water. 2. Halve the radishes, reserving 2 and make slitcuts up to 2/3 of the length from the bottom. 3. Cut the pears into thin julienne. 4. Cut the pickled fish and the fresh squid and octopus into 1 1/2"(4 cm) long narrow strips. 5. Cut the 2 remaining radishes into thin julienne; mix the radish strips with the red pepper paste. Then, add all the remaining vegetables, mushrooms, and chestnuts along with the octopus, squid, and pickled fish; mix well. Finally, toss the mixture with oysters and pear strips and season with salt. This is the stuffing. 6. Pack the stuffing between the layers of the cabbage leaves; fill the slit-cuts on the radishes. Stack the stuffed cabbage and radished in a crock; cover with the salted outer leaves (PRELIMINARIES). After 2 or 3 days, add a mixture of salt, pickled corvina juice, pickled baby shrimp juice, and beef broth, just enough to cover. FROM GNC KOREA Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (1997g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 160 | ||
Calories from Fat: 33 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 79.3mg | 24 % | |
Sodium 446963mg | 15413 % | |
Potassium 326mg | 9 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 20.8g | ||
Protein 10.6g | 15 % | |
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: 160
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