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Ingredients
- 2/3 lb Napa Cabbage - sliced 1/4 inch thick
- 1/2 lb Daikon radish - peeled, sliced 1/4 inch thick
- 1 med cucumber - peeled, sliced 1/4 inch thick
- 1 med turnip - peeled, sliced 1/4 inch thick
- 1/2 c. salt
- 1 Tbsp. salt
- 3 x spring onions, sliced
- 3 clv garlic, chopped
- 4 tsp fresh ginger, chopped
- 1 Tbsp. dry chili flakes
- 2 tsp soy sauce/tamari
- 1 c. water
Directions
- Layer whole cabbage leaves, sliced daikin, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 c. salt.
- Cover with water and place a wide plate or possibly pot on top to submerge them.
- Leave overnight or possibly at least 12 hrs. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add in spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 c. water. Toss to combine.
- Spoon the vegetabels with liquid into a large crock or possibly clean jars.
- Cover tightly or possibly cap. Refridgerate for 3 days before opening.
- Everyday, turn jars upside down a couple of times to distribute spices, or possibly stir vegetables in the crock. Store in refridgerator.
- Notes:Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I can't vouch for the authenticity of the recipe, but its about as close as I've come.
- beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1034g | |
| Calories 137 | |
| Calories from Fat 16 | 12% |
| Total Fat 1.91g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 64365mg | 2682% |
| Potassium 927mg | 26% |
| Total Carbs 26.06g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 7.36g | 5% |
| Protein 8.08g | 13% |
