Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

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Credit: Karry Hosford

Recipe Summary

Yield:
4 cups (serving size: 1/4 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, sesame seeds, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Nutrition Facts

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; cholesterol 0mg; iron 0.3mg; sodium 302mg; calcium 51mg.
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