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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 1022 kcal 51 %
- Fat 33 g 51 %
- Saturated 6 g 28 %
- Carbs 185 g 62 %
- Fiber 80 g 319 %
- Protein 46 g 92 %
- Cholesterol 50 mg 17 %
- Sodium 8949 mg 373 %
- Calcium 1238 mg 124 %
- Magnesium 597 mg 142 %
- Potassium 6511 mg 139 %
- Iron 36 mg 200 %
- Zinc 12 mg 111 %
- Phosphorus 993 mg 142 %
- Vitamin A 3070 µg 341 %
- Vitamin C 225 mg 250 %
- Thiamin (B1) 1 mg 78 %
- Riboflavin (B2) 2 mg 163 %
- Niacin (B3) 24 mg 151 %
- Vitamin B6 5 mg 384 %
- Folate equivalent (total) 480 µg 120 %
- Vitamin B12 0 µg 17 %
- Vitamin D 0 µg 0 %
- Vitamin E 57 mg 382 %
- Vitamin K 677 µg 564 %
Cabbage Kimchi
Ingredients
- 1 1⁄2 cups plus 1 tsp. sea salt
- 3 medium-size Napa cabbages, quartered lengthwise with core left intact, outer leaves discarded
- 1 1⁄2 lb. daikon radishes, peeled and julienned
- 1 cup plus 2 tbsp. Korean chile powder
- 3 tbsp. Korean anchovy sauce (aek jeot) or Southeast Asian fish sauce
- 2 1⁄2 tbsp. finely chopped Korean salted shrimp
- 2 tbsp. sesame seeds
- 30 Korean chives or garlic chives, cut into 1″ pieces
- 14 cloves garlic, finely chopped and mashed into a paste
- 10 scallions, white and light green parts only, thinly sliced diagonally
- 10 sprigs Korean watercress, trimmed and roughly chopped
- 2 (2″) pieces ginger, peeled, finely chopped, and mashed into a paste
- 1 large carrot, peeled and julienned
- 1 Asian pear, cored and julienned
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