** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 58% 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.