Korean Cabbage Pickles With Daikon (Kim Chee) Recipe

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Servings: 3


Cost per serving $0.24 view details
  • 1 med -size head napa cabbage (1 1/2 to 2 pounds)
  • 2 1/2 Tbsp. Salt (divided use)
  • 1/4 lb Daikon, peeled and cut into matchstick pcs, optional
  • 2 x Green onions (including tops), cut in thin slivers
  • 3 cl Garlic, chopped or possibly pressed
  • 1 tsp Or possibly 2 t Korean red pepper or possibly grnd red pepper (cayenne)
  • 2 tsp Sugar


  1. Cut cabbage into chunks about 1-inch square; place in a large bowl and add in 2 Tbsp. of the salt. Mix well. Cover and let stand at room temperature till cabbage is wilted and reduced to about half its original volume (3 to 4 hrs).
  2. Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar and remaining 1/2 Tbsp. of salt; mix well. Pack lightly into a 1-qt jar; cover with lid or possibly plastic wrap and let stand at room temperature, tasting often, till fermented to your liking. (In warmer weather, fermentation may take only 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refrigerator, covered, for up to 2 weeks.
  3. MacDiarmid.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 31g
Recipe makes 3 servings
Calories 18  
Calories from Fat 0 0%
Total Fat 0.04g 0%
Saturated Fat 0.01g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 5820mg 242%
Potassium 41mg 1%
Total Carbs 4.49g 1%
Dietary Fiber 0.3g 1%
Sugars 3.07g 2%
Protein 0.36g 1%
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