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Suggest a better descriptionSplit the cabbage in two and rub coarse salt between all the leaves. Set until it wilts. Mash remaining ingredients together until it forms a paste. Rub paste on wilted cabbage, making sure to get it between all the leaves. Leave at room temperature for a more sour taste, refrigerate for a more fresh taste. Per serving: 166 Calories; 3g Fat (11% calories from fat); 19g Protein; 28g Carbohydrate; 0mg Cholesterol; 217mg Sodium NOTES : A hot pickled cabbage. The most important staple of the Korean diet. No amounts are given, since each person makes Kim-Chi differently. Play with it until you find a combination you like. Recipe by: Chris Benham Posted to MC-Recipe Digest V1 #876 by Chris Benham
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 54.3mg | 1 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 3.3g | ||
Protein 0.7g | 1 % | |
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: 17
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