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Suggest a better description1. Cut cabbage into quarters lengthwise. Salt between leaves and massage. Once softened, cover with cold water and let soak for up to 2 hours.
2. Mix together rice flour slurry: garlic, ginger, sugar, salt, fish sauce, rice flour, plum/apple/apricot/pear, and gochugaru. Cover and set aside.
3. After soaking for two hours, rinse softened cabbage with fresh water and cut into 2 inch pieces.
4. Using gloves, mix the rice slurry with green onions, daikon, and chives (if using). Then in a big bowl slowly mix in cabbage until well combined.
5. Pack into glass container, sealed loosely and tented with plastic so air can escape. Leave in a cool, shaded spot for at least 2 days, or until desired flavor and texture is achieved (check once a day). Place container into refrigerator.
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Serving Size: 1 (311g) | ||
Recipe Makes: 1 | ||
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Calories: 82 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 18009.5mg | 621 % | |
Potassium 45.4mg | 1 % | |
Total Carbohydrate 17.9g | 5 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 17.3g | ||
Protein 1.4g | 2 % | |
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: 82
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