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

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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; 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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SunMin

08/22/2011

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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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