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Kim Chee (Spicy Pickled Cabbage)
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cuisine: Korean
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 23
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 1264mg
Total Carbohydrate 4g
Dietary Fiber 1g
Sugars 2g
Protein 2g
Vitamin A  4%Vitamin C  19%
Calcium  2%Iron  3%
Potassium  3%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Kim Chee (Spicy Pickled Cabbage)

Recipe Tags: Vegetable Recipes

Date Added: December 03, 2019


1 Tablespoon Chili Powder (I use Santa Cruz hot, but adjust this for taste) (up to 2)
1 Tablespoon Salt cayenne pepper
2 Teaspoons Cloves Of Garlic mashed
1/2 Cup Vinegar wine
2 Teaspoons Sugar granulated
2 Pounds Cabbage chinese
2 Tablespoons Scallions chopped
2 Teaspoons Ginger finely chopped
1/2 Cup Soy Sauce light
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1. Chop the cabbage coarsely and place in a glass dish.

2. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt.

3. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.

4. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using.

5. It will keep for up to a week in the refrigerator.

6. Sprinkle with a few drops of sesame oil before using.

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Dietary Notes:
This recipe is low-fat with 0.08g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 23.08 per serving

This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Sulfites, Cabbage, Spring Onion, Garlic, Natural Sweeteners, Hot Pepper, Vinegar allergies.
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