Kimchi

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

Yield: 8 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 3%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.8g
  • Carbohydrate: 6g
  • Fiber: 1.9g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 283mg
  • Calcium: 95mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.
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