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Suggest a better descriptionThis is from todays SF Chronicle: Wuin Kim Hopkins makes kimchi in small portions like this because she likes to serve several kinds of this quintessential Korean condiment. Kimchi develops its best flavor in about 1 week. It will keep almost indefinitely, but after 3 weeks the flavor becomes very pungent. Wash the cabbage. In a bowl, dissolve the 1/3 cup salt in enough water to cover the cabbage. Put the cabbage in the salted water and let stand overnight. The next day, squeeze the cabbage gently to remove most of the water. Slice the cabbage into bite- size pieces. Put them into a large mixing bowl, and add the 10 tablespoons salt, the chile peppers, chili powder, garlic, ginger and sugar. Mix lightly by hand (wear rubber gloves if you have sensitive skin). Add the green onions and toss with your hands until well mixed. Pack the kimchi into a large jar, cover and leave it at room temperature for 1 day, then refrigerate. Serves 4 to 6. PER TABLESPOON: 10 calories, 0 g protein, 2 g carbohydrate, 0 g fat (0 g saturated), 0 mg cholesterol, 1347 mg sodium, 0 g fiber. Posted to CHILE-HEADS DIGEST by Chipotle Coyote
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1052 | ||
Calories from Fat: 53 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 80.6mg | 3 % | |
Potassium 2302.9mg | 61 % | |
Total Carbohydrate 269.4g | 79 % | |
Dietary Fiber 47.9g | 192 % | |
Sugars, other 221.5g | ||
Protein 20.2g | 29 % | |
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: 1052
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