Try this Spicy Korean Kimchi recipe, or contribute your own.
Suggest a better descriptionSEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 Pound
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1026g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 311 | ||
Calories from Fat: 25 (8%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.8g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 332.4mg | 11 % | |
Potassium 1902.5mg | 50 % | |
Total Carbohydrate 74g | 22 % | |
Dietary Fiber 19.3g | 77 % | |
Sugars, other 54.7g | ||
Protein 13.4g | 19 % | |
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: 311
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.