Try this Kim Chi recipe, or contribute your own.

Still searching for what to cook ?

Name: Kim Chi
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Soy sauce or tamari; 1 Head chinese cabbage; 1 lb Salt not iodized!; 1 tb Cayenne pepper; 6 Whole spring onions finely; 3 Whole red chili peppers; 3 tb Fresh ginger root finely; 2 c Dashi

Find the most delicious recipes here

INGREDIENTS

2 tb Soy sauce ; or tamari
1 Head chinese cabbage
1 lb Salt ; not iodized!
1 tb Cayenne pepper
6 Whole spring onions ; finely
3 Whole red chili peppers
3 tb Fresh ginger root ; finely
2 c Dashi

Servings

INSTRUCTIONS

Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun for half a day, cut each segment in halves crossways, then put into an unglazed earthenware pot alternately with good handfuls of salt and a sprinkling of cayenne pepper, making several layers. Cover with a wooden lid just small enough to fit inside the pot so that it rests directly on the cabbage. Weight it down with a heavy stone and leave for a week, then rinse the cabbage thoroughly under cold running water. Squeeze out as much moisture as possible. Slice into 2.5 cm (1 inch) sections or chop more finely if preferred and put into the rinsed-out jar, this time layering with the onions, garlic, chilies, and ginger. Fill pot with the Dashi stock mixed with the soy and MSG. Cover with wax paper, put lid back on top and refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with hot white rice and a dash of soy sauce. Note: in cold weather kim chi does not require refrigeration, but when weather is warm, store in refrigerator for up to 3 weeks. Busted by Christopher E. Eaves NOTES : Kim chi is one of Koreas national dishes, with as many versions as there are cooks. Recipe by: The Complete Asian Cookbook, Charmaine Solomon, 1976 Posted to recipelu-digest by "Christopher E. Eaves" on Mar 15, 1998

NOTES

Alert editor

Kim Chi

2 tb Soy sauce or tamari
1 Head chinese cabbage
1 lb Salt not iodized!
1 tb Cayenne pepper
6 Whole spring onions finely
3 Whole red chili peppers
3 tb Fresh ginger root finely
2 c Dashi

Cut base off cabbage, then slice lengthwise into 6 segments. Dry in the sun  for half a day, cut each segment in halves crossways, then put into an  unglazed earthenware pot alternately with good handfuls of salt and a  sprinkling of cayenne pepper, making several layers. Cover with a wooden  lid just small enough to fit inside the pot so that it rests directly on  the cabbage. Weight it down with a heavy stone and leave for a week, then  rinse the cabbage thoroughly under cold running water. Squeeze out as much  moisture as possible. Slice into 2.5 cm (1 inch) sections or chop more  finely if preferred and put into the rinsed-out jar, this time layering  with the onions, garlic, chilies, and ginger. Fill pot with the Dashi stock  mixed with the soy and MSG. Cover with wax paper, put lid back on top and  refrigerate. After 4 or 5 days the kim chi is ready for eating. Serve with  hot white rice and a dash of soy sauce. Note: in cold weather kim chi does  not require refrigeration, but when weather is warm, store in refrigerator  for up to 3 weeks.    Busted by Christopher E. Eaves <cea260@airmail.net>    NOTES : Kim chi is one of Koreas national dishes, with as many versions as  there are cooks.  Recipe by: The Complete Asian Cookbook, Charmaine Solomon, 1976    Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on  Mar 15, 1998

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (4255g)
Recipe Makes: 1

Calories: 8315
Calories from Fat: 962 (12%)

Amt Per Serving		% DV

	Total Fat 106.9g	143 %
	Saturated Fat 31.6g	158 %
	Monounsaturated Fat 32.4g
	Polyunsanturated Fat 37.5g
Cholesterol 0mg		0 %
Sodium 2464.8mg		85 %
Potassium 42916.3mg		1129 %
Total Carbohydrate 2098.8g		617 %
	Dietary Fiber 856.3g	3425 %
	Sugars, other 1242.6g
Protein 366g		523 %
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.

About Our Nutrition Facts

Calories per serving: 8315

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe