Kimchi
Recipe: #17447
February 18, 2015
Categories: Vegetables, Cabbage, Korean, Canning/Preserving, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Marinades & Brines, Spicy more
"Start the recipe 24 hours in advance. You need to let it sit at least 6 days after done. Yields 3 cups"
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (507.9 g)
- Calories 249.2
- Total Fat - 11.7 g
- Saturated Fat - 2 g
- Cholesterol - 6.6 mg
- Sodium - 5223.5 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 12.8 g
- Sugars - 3.6 g
- Protein - 16 g
- Calcium - 508 mg
- Iron - 11.3 mg
- Vitamin C - 191.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Remove the tough outer leaves of the cabbage and slice it lengthwise in half. Remove the core.
Step 2
Cut the cabbage into 2-inch (5cm) pieces. Toss the cabbage with the salt in a large bowl, then transfer it to a non-reactive colander. Set a plate on top then weigh it down with something heavy for 24 hours.
Step 3
Mix together the vinegar, chili paste, garlic, chili powder, and ginger in a large, nonreactive bowl.
Step 4
Add the cabbage in handfuls to the marinade, taking small bunches at the time and squeezing them of any excess water before adding them to the marinade. Mix the cabbage with the marinade, adding the scallions as well.
Step 5
Pack into a jar, cover tightly, and let stand at room temperature 48 hours, then chill for 4 days before serving.
Tips & Variations
No special items needed.
0 Reviews
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