Kimchi

Name: Kimchi
Yield: 8 servings (serving size: about 2/3 cup)
Ingredients: 14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds); 3 tablespoons salt; 1 ½ cups water; 1 cup coarsely chopped green onions; 4 teaspoons grated peeled fresh ginger; 1 ½ teaspoons crushed red pepper; 4 garlic cloves, minced

1 Rating
1 Review

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

By Lorrie Hulston Corvin

Recipe by Cooking Light March 2005

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Recipe Summary

Yield:

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

Nutrition Info

Ingredients

14 cups coarsely chopped napa (Chinese) cabbage (about 2 pounds)
3 tablespoons salt
1 ½ cups water
1 cup coarsely chopped green onions
4 teaspoons grated peeled fresh ginger
1 ½ teaspoons crushed red pepper
4 garlic cloves, minced

Directions

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.

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

Nutrition Facts

Per Serving:

29 calories; calories from fat 3%; fat 0.1g; protein 1.8g; carbohydrates 6g; fiber 1.9g; iron 0.3mg; sodium 283mg; calcium 95mg.

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Kimchi

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Kimchi

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Kimchi

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Kimchi