Kimchi

1 Review
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Yield
8 servings (serving size: about 2/3 cup)
By Lorrie Hulston Corvin
March 2005
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

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Ratings & Reviews

SunMin's Review

SunMin
August 22, 2011
Hello Ms. Lorrie Hulston Corvin, Thank you for introducing Korean Food. However, I highly doubt the taste of your "kimchi" with the recipe is the same as korean kimch. it looks to watery and no taste. If anyone want to make kimchi, google kimchi and find another recipe. Please.
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