Kimchi

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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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