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Picture of Traditional Kimchi
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1345 kcal 67 %
  • Fat 40 g 62 %
  • Saturated 7 g 37 %
  • Carbs 237 g 79 %
  • Fiber 87 g 349 %
  • Protein 86 g 171 %
  • Cholesterol 133 mg 44 %
  • Sodium 12999 mg 542 %
  • Calcium 2440 mg 244 %
  • Magnesium 1037 mg 247 %
  • Potassium 10703 mg 228 %
  • Iron 35 mg 194 %
  • Zinc 11 mg 100 %
  • Phosphorus 1670 mg 239 %
  • Vitamin A 7981 µg 887 %
  • Vitamin C 1056 mg 1174 %
  • Thiamin (B1) 2 mg 135 %
  • Riboflavin (B2) 3 mg 258 %
  • Niacin (B3) 32 mg 198 %
  • Vitamin B6 9 mg 727 %
  • Folate equivalent (total) 1609 µg 402 %
  • Vitamin B12 1 µg 39 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 62 mg 413 %
  • Vitamin K 1114 µg 929 %

* 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.

Traditional Kimchi

Ingredients

  • 5 tbsp. rock salt (4½ oz.)
  • 1 large head Napa cabbage (3¾ lb.), quartered lengthwise through the root
  • 2 tbsp. chapssalgaru (sweet rice flour)
  • 4 cups (3 oz.) bugeochae (Korean dried pollock), shredded
  • 1 lb. daikon radish, cut into 2-inch matchsticks
  • 1 1⁄2 cups (7 oz.) gochugaru (Korean red chile flakes)
  • 1 small sweet apple, cored and puréed in a blender or small food processor (1 cup)
  • 1 small white onion (6 oz.), puréed (½ cup)
  • 1⁄2 cup fish sauce
  • 1⁄4 cup plum extract
  • 1⁄4 cup saewoo juht (tiny Korean shrimp in brine)
  • 2 tbsp. minced fresh garlic
  • 1 tbsp. peeled and minced ginger
  • 6 scallions, cut into 2-inch pieces

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