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Homemade Kim Chee Recipe Video
|Napa cabbage||2 Pound, chopped|
|Kosher salt||1⁄2 Cup (8 tbs) (Soaked in brine and brine discarded)|
|Crushed red pepper||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Scallion||2 , minced|
|Minced ginger||1 Teaspoon|
Calories 12 Calories from Fat 2
% Daily Value*
Total Fat 0.24 g0.37%
Saturated Fat 0.02 g0.11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 8.9 mg0.4%
Total Carbohydrates 2 g0.7%
Dietary Fiber 0.44 g1.8%
Sugars 0.2 g
Protein 0.88 g1.8%
Vitamin A 14.3% Vitamin C 5.3%
Calcium 2.1% Iron 4%
*Based on a 2000 Calorie diet
1. Roughly chop the cabbage and rinse it well.
2. In a large bowl, take the cabbage. Add half a cup of kosher salt to it and mix well. After five minutes, you will see how much the shredded cabbage has reduced in size and released liquid.
3. Transfer the cabbage and liquid in a clean container.
4. Add a quart of water to the cabbage and stir well.
5. Cover the mouth of the container with a paper towel and then secure it with a rubber band.
6. Allow it to sit for one whole day.
7. Drain the water out of the cabbage and rinse it really well.
8. In a bowl, take the hot red pepper, paprika, 1 clove of finely minced garlic, scallions and 1 teaspoon of finely minced ginger. Mix and mash well to create a paste.
9. Add this mixture to brined cabbage and mix well.
10. Cover it and refrigerate it for 3 days until wholly fermented.
11. Your kimchi is ready to eat.