Cabbage Kimchi
Cabbage Kimchi is a side dish that serves 17. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 71 calories, 4g of protein, and 1g of fat per serving. For 84 cents per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. It is brought to you by Saveur. A few people made this recipe, and 28 would say it hit the spot. If you have asian fish sauce, chile powder, shrimp, and a few other ingredients on hand, you can make it. It is a cheap recipe for fans of Korean food. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 73%, this dish is solid. If you like this recipe, take a look at these similar recipes: Kimchi-Style Cabbage, Korean Cabbage Kimchi, and Napa Cabbage and Carrot Kimchi.
Servings: 17
Ingredients:
3 tbsp. Korean anchovy sauce (aek jeot) or Southeast Asian fish sauce
3 medium-size Napa cabbages, quartered lengthwise with core left intact, outer leaves discarded
1 large carrot, peeled and julienned
1 cup plus 2 tbsp. Korean chile powder
30 Korean chives or garlic chives, cut into 1" pieces
1 1⁄2 lb. daikon radishes, peeled and julienned
14 cloves garlic, finely chopped and mashed into a paste
2 (2") pieces ginger, peeled, finely chopped, and mashed into a paste
1 Asian pear, cored and julienned
10 scallions, white and light green parts only, thinly sliced diagonally
1 1⁄2 cups plus 1 tsp. sea salt
2 tbsp. sesame seeds
2 1⁄2 tbsp. finely chopped Korean salted shrimp
10 sprigs Korean watercress, trimmed and roughly chopped
Equipment:
Cooking instruction summary:
Instructions
Nutrition Information:
covered percent of daily need
