Korean Kim Chee
|Napa cabbage/Null||2 Pound (Null)|
|Water/Null||1 1⁄2 Cup (24 tbs) (Null)|
|Salt/Null||1⁄3 Cup (5.33 tbs) (Soaked in brine and brine discarded)|
|Cayenne/Null||1 Teaspoon (Null)|
|Crushed red hot chili/Null||1⁄4 Teaspoon (Null)|
|Garlic/Null||2 Clove (10 gm), minced (Null)|
|Thinly sliced green onion/Null||1⁄3 Cup (5.33 tbs) (Null)|
Cut cabbage into 1-inch squares.
Mix cabbage, water, and salt; let stand 1 hour.
Drain cabbage and squeeze out liquid.
Mix cabbage, cayenne, chilies, garlic, and green onion.
Pack in a wide-mouth 1-quart jar.
Cover and chill at least 3 days or up to 1 month.
Spoon into a bowl and serve with toothpicks.
Serving size: Complete recipe
Calories 146 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.18 g0.88%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 119.5 mg5%
Total Carbohydrates 28 g9.3%
Dietary Fiber 2.4 g9.7%
Sugars 1.2 g
Protein 12 g23.3%
Vitamin A 108.5% Vitamin C 80.9%
Calcium 30.3% Iron 43%
*Based on a 2000 Calorie diet