1. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed. 2. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve. From: The Korean Cookbook, by Judy Hyun.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4|
|Calories from Fat: 5 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 159.8mg||6 %|
|Potassium 597mg||16 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 14.2g|
|Protein 3.8g||5 %|
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Calories per serving: 78
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