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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 83.4
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,189.9 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 6.0 g

View full nutritional breakdown of Kimchi calories by ingredient
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Number of Servings: 4


    1 large Chinese or Napa Cabbage (2lbs)
    1 gallon (4l) water
    1/2 cup (100g) coarse salt
    1 small head of garlic, peeled and finely minced
    one 2-inch (6cm) piece of fresh ginger, peeled and minced
    1/4 cup (60ml) fish sauce
    1/3 cup (80ml) chili paste or 1/2 cup Korean chili powder
    1 bunch green onions, cut into 1-inch (3cm) lengths (use the dark green part, too, except for the tough ends)
    1 medium daikon radish, peeled and grated
    1 teaspoon sugar or honey


1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.
2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water, then let stand for 2 hours.

3. Mix the other ingredients in a very large metal or glass bowl.
4. Drain the cabbage, rinse it, and squeeze it dry.
5. Here's the scary part: mix it all up.
6. Pack the kimchi in a clean glass jar large enough to hold it all. Let stand for two days in a cool place, around room temperature.
7. Check the kimchi after two days. If it's bubbling a bit, it's ready and can be refrigerated. If not, let it stand 1-2 more days, when it should be ready.
8. Once it's fermenting, serve or store in the refrigerator. If you want, add a sprinkle of toasted sesame seeds over the kimchi for serving.

Number of Servings: 4

Recipe submitted by SparkPeople user MALEFICENT1964.

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