Quick kimchi (recipe)
| Quick kimchi (recipe) | |
|---|---|
| Name | Quick kimchi |
| Ingredients | Napa cabbage • Daikon radish • Coarse sea salt • Water • Green onions • Garlic cloves • Ginger • Fish sauce |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 0.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 5.6 |
| Fat | 0.1 |
| Protein | 0.3 |
| Carbohydrate | 1.1 |
| Fiber | 0.4 |
| Net carbohydrates | 0.7 |
| Sugar | 0.4 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 983.6 |
| Servings | 32 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Quick kimchi (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Rinse the cabbages and cut them crosswise into about 2-inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
- Dissolve the salt in the water. Put the cabbage and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours or overnight.
- Drain the vegetables, reserving the water. Return the cabbage and daikon to the same bowl. Add the green onions, garlic, ginger, chile powder, and fish sauce and mix well. Pack the mixture into a 1-gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
-
Let the jar sit in a cool, dark place for 2 to 3 days, depending on the weather and how pickled you like your kimchi to taste. Refrigerate after opening. It will keep for a couple of weeks, after which you'll want to make fried rice, kimchi pancakes, or a hot pot with it.
Food tags
Vegetable, Korean, Asian, Vegan, Spicy,, For Large Groups
Quick kimchi (recipe) details:
Time:
Prep Time in Hours and Mins:10M
"
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Contributors: Prab R. Tumpati, MD
