Cut cabbage, coat with salt and sugar. Let sit overnight.
Combine remaining ingredients to form brine.
Drain cabbage, add to brine.
Kimchi is prime in 2 weeks.
Makes 1-11/2 quarts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1228g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 27730mg||956 %|
|Potassium 2320.4mg||61 %|
|Total Carbohydrate 83.7g||25 %|
|Dietary Fiber 25.3g||101 %|
|Sugars, other 58.4g|
|Protein 34.4g||49 %|
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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: 430
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