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Suggest a better description1. Chop the stem off the cabbage and cut into quarters lengthwise
2. Cut quarters into 1/2" chunks
3. Place in colander, sprinkle with salt and mix well
4. Place over a bowl or in the sink, cover, and let drain for 2 hours (until wilted)
5. Rinse cabbage well and let drain once more
6. In a large bowl, combine vinegar and Splenda
7. Add chili paste, garlic and green onion to vinegar mixture and mix well
8. Add cabbage to vinegar mixture
9. Pack cabbage into clean quart canning jar
10. Cover and refrigerate a minimum of 4 hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 12 | ||
Calories from Fat: 1 (8%) | ||
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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 1838.1mg | 63 % | |
Potassium 68.7mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 1.9g | ||
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: 12
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