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Ingredients
- 6 lb Napa cabbage (Chinese celery cabbage)
- 1/4 c. Korean pickling salt, kosher
- 8 x Scallions finely minced
- 1Â 1/2 c. Carrots shredded
- 2 Tbsp. Freshly-grated ginger root
- 2 Tbsp. Candied ginger
- 2 tsp Sugar
- 1/2 c. Korean red-pepper flakes
- 1 Tbsp. Salt
Directions
- Remove the limp outer leaves from the cabbage. Quarter the cabbage lengthwise, then cut across the quarters into 1 1/2-inch wide pcs. Put the cabbage in a very large bowl and add in the pickling salt. Toss so which the salt coats the cabbage proportionately. Allow to stand for 30 min, tossing the cabbage a couple of times during which time.
- Rinse the cabbage with cool water and drain. Toss with the remaining ingredients and pack into a large crock or possibly covered pottery casserole. Add in water to cover, about 3 c.. Allow to sit on the counter for 1 to 2 days. Store in the refrigerator, covered, in the crock or possibly in individual glass jars.
- Serve as a relish with any Korean dinner.
- This recipe makes about 3 qts of kimchee.
- Comments: So many crazy stories have been told about Kimchee which many Americans are reluctant to try the dish. No, it is not buried in the grnd in this country and, yes, it is delicious and much milder than you would expect.
- You can vary the spiciness by varying the amount of red pepper you put into the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1015g | |
| Recipe makes 3 servings | |
| Calories 158 | |
| Calories from Fat 15 | 9% |
| Total Fat 1.78g | 2% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2471mg | 103% |
| Potassium 1093mg | 31% |
| Total Carbs 31.97g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 6.46g | 4% |
| Protein 11.28g | 18% |
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