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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.

Recipe by Cooking Light March 2005


Recipe Summary

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


Ingredient Checklist


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.

  • 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; protein 1.8g; carbohydrates 6g; fiber 1.9g; iron 0.3mg; sodium 283mg; calcium 95mg.