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Picture of Homemade Kimchi
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 254 kcal 13 %
  • Fat 3 g 4 %
  • Saturated 0 g 2 %
  • Carbs 49 g 16 %
  • Fiber 17 g 67 %
  • Protein 19 g 39 %
  • Cholesterol 0 mg 0 %
  • Sodium 3482 mg 145 %
  • Calcium 1087 mg 109 %
  • Magnesium 300 mg 71 %
  • Potassium 3300 mg 70 %
  • Iron 10 mg 55 %
  • Zinc 3 mg 23 %
  • Phosphorus 438 mg 63 %
  • Vitamin A 2144 µg 238 %
  • Vitamin C 474 mg 527 %
  • Thiamin (B1) 0 mg 39 %
  • Riboflavin (B2) 1 mg 65 %
  • Niacin (B3) 7 mg 43 %
  • Vitamin B6 2 mg 170 %
  • Folate equivalent (total) 722 µg 181 %
  • Vitamin B12 0 µg 7 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 9 %
  • Vitamin K 536 µg 447 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Homemade Kimchi

Ingredients

  • 2 pounds napa cabbage, cored and cut into 1-inch pieces
  • ¼ cup kosher salt
  • 8 ounces daikon radish, cut into matchstick strips (2 cups)
  • 4 scallions, trimmed and cut into 1-inch pieces
  • 2-4 tablespoons Korean-style red pepper flakes (gochugaru)
  • 2 tablespoons fish sauce
  • ¾ ounce fresh ginger, cut into matchstick strips (1/4 cup)
  • 2 cloves garlic, quartered
  • 1 teaspoon sugar

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