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

Lorrie Hulston Corvin
Recipe by Cooking Light March 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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

Nutrition Facts

29 calories; calories from fat 3%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 1.8g; carbohydrates 6g; fiber 1.9g; cholesterol 0mg; iron 0.3mg; sodium 283mg; calcium 95mg.
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