This Korean salt-pickled cabbage dish is a very popular side in Hawaii. It can also be served on a pupu, or appetizer, platter.


8 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 29
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.8 g
Carbohydrate 6 g
Fiber 1.9 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 283 mg
Calcium 95 mg


14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
3 tablespoons salt
1 1/2 cups water
1 cup coarsely chopped green onions
4 teaspoons grated peeled fresh ginger
1 1/2 teaspoons crushed red pepper
4 garlic cloves, minced


Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.