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Ingredients
- 1 lrg Head Napa cabbage Salt Water
- 5 x Habanero peppers
- 4 x Garlic cloves
- 4 x Green onions
- 1 slc Fresh ginger (1/2" thick)
- 1/4 tsp Cayenne pepper (or possibly to taste)
Directions
- Cut cabbage into 1-inch slices. Dissolve about 1-2 Tbsp. salt in sufficient water to cover cabbage slices in a non-reactive container. Leave cabbage to soak in salted water for 12 to 24 hrs at room temperature. Rinse cabbage well, drain, and set aside.
- Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 Tbsp. salt and cayenne pepper. Pack cabbage in a non-reactive container, cover with water and gently stir in minced pepper mix. Chill for several days before serving. Keeps quite a while if stored in refrigerator. Remove kimchee from liquid before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 70g | |
| Calories 37 | |
| Calories from Fat 2 | 5% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 218mg | 6% |
| Total Carbs 8.3g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.53g | 1% |
| Protein 1.81g | 3% |
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