Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lrg Head Napa Cabbage
- Salt
- Water
- 5 x Habanero Peppers
- 4 x Garlic cloves
- 4 x Green Onions
- 1 slc Fresh ginger (1/2" thick)
- 1/4 tsp Cayenne Pepper (or to taste)
Directions
Cut cabbage into 1-inch slices.
Dissolve about 1-2 tablespoons salt in enough water to cover cabbage slices in a non-reactive container.
Leave cabbage to soak in salted water for 12 to 24 hours at room temperature.
Rinse cabbage well, drain, and set aside.
Chop peppers (with seeds), green onions, garlic, ginger and ginger, and mix with 1 tablespoon salt and cayenne pepper.
Pack cabbage in a non-reactive container, cover with water and gently stir in chopped pepper mixture.
Refrigerate for several days before serving.
Keeps quite a while if stored in refrigerator.
Remove kimchee from liquid before serving.
Category:North Korean Recipes
Category:North Korean Vegetarian