Kimchee
Remove outer leaves from napa cabbage. Cut cabbage in quarters and remove the tough inner core. Slice across sections into 1/2-inch slices. Do same for regular cabbage but don't remove outer leaves unless necessary. Put into a colander, add salt, and mix well. Place over a bowl and let drain, covered, until wilted, about 2 hours.
In a large bowl combine the vinegar, regular salt and sugar and stir to dissolve. Add the chili paste, paprika, ginger and stir. Press garlic cloves into mixture. Finely slice entire green onion and put into mixture. Stir well.
Rinse the salt off the cabbage with a couple of changes of water. Dry well and add to the vinegar mixture. Toss well to combine.
Put into a sterilized glass jar and pack the cabbage down. Pour remaining vinegar mixture equally into all jars. Add enough water to jars to cover cabbage.
Close the jars, shake well to remove any air between leaves and refrigerate for at least 4 hours. This is spicy and gets spicier the longer it sits - add or subtract chili paste to your taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (12g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.5mg | 0 % | |
Potassium 31.2mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
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: 3
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