Korean cabbage kimchi (recipe)
| Korean cabbage kimchi (recipe) | |
|---|---|
| Name | Korean cabbage kimchi |
| Ingredients | Pickling salt • Pickling salt • Water • Chinese cabbage • Scallions • Crushed red pepper flakes • Sugar |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 16.5 |
| Fat | 0.2 |
| Protein | 1.1 |
| Carbohydrate | 3.5 |
| Fiber | 1.1 |
| Net carbohydrates | 2.4 |
| Sugar | 1.6 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 1948.4 |
| Servings | 12 |
| Yield | 6 Cups |
| Reviewaggregate | |
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|= you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.-->
Korean cabbage kimchi (recipe) details
Time:
Prep Time in Hours and Mins:72H20M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Korean cabbage kimchi (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Korean cabbage kimchi (recipe) details
Korean cabbage kimchi (recipe) image(external)
Recipe instructions
- Dissolve the 3 tablespoons salt in the water.
- Cut the cabbage into cut into 2-inch squares.
- Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
- Weight the cabbage down with a plate.
- Let the cabbage stand for 12 hours.
- Drain the cabbage, reserving the brine.
- Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
- Pack the mixture into a 2-quart jar.
- Pour enough of the reserved brine over the cabbage to cover it.
- Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
- Let the kimchi ferment in a cool place, at a temperature no higher than 68 8 F, for 3 to 6 days, until the kimchi is as sour as you like.
- Remove the brine bag, and cap the jar tightly.
- Store the kimchi in the refrigerator, where it will keep for months.
Food tags
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Contributors: Prab R. Tumpati, MD
