Kim Chi (very spicy fermented cabbage)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 16.7
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,783.6 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.3 g
View full nutritional breakdown of Kim Chi (very spicy fermented cabbage) calories by ingredient
Introduction
Traditional recipe for Korean style KimChi. So many healthful benifits, never mind the sodium! Traditional recipe for Korean style KimChi. So many healthful benifits, never mind the sodium!Number of Servings: 8
Ingredients
-
1 lb of nappa, celery, or bok choi cabbage
4 large green onions chopped including tops
1 garlic clove minced
1 tbs or 2 cayenne pepper (to taste)
1 tbs paprika
1 tsp fresh ginger, very finely chopped or grated
1 & 5 tbs salt (i used sea salt)
2 cups water
Directions
1.Cut cabbage into aprox. 1" by 1" pices.
2.In a large bowl, put water & 5 tbs salt mixing well till salt disolves. Add cabbage and weigh down with a large heavy non-metalic plate. Let stand for 2 hours.
3.Rinse as much salt as you can off cabbage. Using a collander helps.
4. Add onions, garlic, cayenne, paprika, ginger, and remaining 1 tbs of salt, mixing very thouroughly.
5.Pack the vegetables tightly in a large glass jar (like a Ball jar) about 1/4 in from the top and fill remainder with water.
5.Cover and seal VERY tightly, and let stand unrefrigerated for at least 5 days up to 2 weeks, tasting every day till desired acidity and flavor is acheived.
6.Refrigerate after desired texture is acheived. Can last for months. Can be stir-fried with seamed rice after desired texture is lost before thowing out.
Best served at room temperature.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBAILEY.
2.In a large bowl, put water & 5 tbs salt mixing well till salt disolves. Add cabbage and weigh down with a large heavy non-metalic plate. Let stand for 2 hours.
3.Rinse as much salt as you can off cabbage. Using a collander helps.
4. Add onions, garlic, cayenne, paprika, ginger, and remaining 1 tbs of salt, mixing very thouroughly.
5.Pack the vegetables tightly in a large glass jar (like a Ball jar) about 1/4 in from the top and fill remainder with water.
5.Cover and seal VERY tightly, and let stand unrefrigerated for at least 5 days up to 2 weeks, tasting every day till desired acidity and flavor is acheived.
6.Refrigerate after desired texture is acheived. Can last for months. Can be stir-fried with seamed rice after desired texture is lost before thowing out.
Best served at room temperature.
Makes 8 1/2 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYBAILEY.
Member Ratings For This Recipe
-
CD3409143
-
KJBDOIT
-
BARBARAMREID
-
ASHEESPOSITO