Korean Kim Chee Recipe


MethodMain Ingredient


 Napa cabbage/Null2 Pound (Null)
 Water/Null1 1⁄2 Cup (24 tbs) (Null)
 Salt/Null1⁄3 Cup (5.33 tbs) (Soaked in brine and brine discarded)
 Cayenne/Null1 Teaspoon (Null)
 Crushed red hot chili/Null1⁄4 Teaspoon (Null)
 Garlic/Null2 Clove (10 gm), minced (Null)
 Thinly sliced green onion/Null1⁄3 Cup (5.33 tbs) (Null)

Nutrition Facts

Serving size: Complete recipe

Calories 146 Calories from Fat 21

% Daily Value*

Total Fat 2 g3.8%

Saturated Fat 0.18 g0.88%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 119.5 mg5%

Total Carbohydrates 28 g9.3%

Dietary Fiber 2.4 g9.7%

Sugars 1.2 g

Protein 12 g23.3%

Vitamin A 108.5% Vitamin C 80.9%

Calcium 30.3% Iron 43%

*Based on a 2000 Calorie diet


Cut cabbage into 1-inch squares.
Mix cabbage, water, and salt; let stand 1 hour.
Drain cabbage and squeeze out liquid.
Mix cabbage, cayenne, chilies, garlic, and green onion.
Pack in a wide-mouth 1-quart jar.
Cover and chill at least 3 days or up to 1 month.
Spoon into a bowl and serve with toothpicks.