Shang Kimchi (Summer, or Raw, Kimchi)
You can buy kimchi from an Asian market or make your own. Most kimchi is fermented for days or weeks to develop a pungent flavor. Although this recipe skips the fermentation step, it tastes authentic.
Recipe by Cooking Light March 2003
Credit: Karry Hosford
19 calories; calories from fat 47%; fat 1g; saturated fat 0.2g; mono fat 0.4g; poly fat 0.4g; protein 0.9g; carbohydrates 2.5g; fiber 1.9g; iron 0.3mg; sodium 302mg; calcium 51mg.