Directions:
- Slice the cabbage, carrot, and radishes thin and into 2 1/2 inch long strips.
- Toss with the scallions and soy sauce and water.
- Cover and let stand overnight at room temperature.
- Drain liquid from the veg-save liquid and add honey and vinegar-whisk well.
- Add the ginger, garlic and peppers to the veg and pack into a sterilized quart jar.
- Pour liquid into jar and add water if needed to cover veg.
- Cover loosely with a lid and let sit at room temp for 3-5 days.
- You will see that the liquid will bubble and the flavor will be sour.
- Now you want to refrigerate for about 4 days, the cabbage will become translucent and will be ready to serve at this point.
- You can keep this in the fridge for 2 months.
- Makes 1 quart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 96.39 Kcal (404 kJ) | ||
| Calories from fat | 0.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.05g | 0% | |
|---|---|---|---|
| Sodium | 1056.96mg | 44% | |
| Potassium | 617.75mg | 13% | |
| Total Carbs | 21.12g | 7% | |
| Sugars | 11.76g | 47% | |
| Dietary Fiber | 6.59g | 26% | |
| Protein | 5.23g | 10% | |
| Vitamin C | 123.7mg | 206% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 6% | |
| Calcium | 95.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 31.59 Kcal (132 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 346.35mg | 44% | |
| Potassium | 202.43mg | 13% | |
| Total Carbs | 6.92g | 7% | |
| Sugars | 3.85g | 47% | |
| Dietary Fiber | 2.16g | 26% | |
| Protein | 1.71g | 10% | |
| Vitamin C | 40.5mg | 206% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 6% | |
| Calcium | 31.2mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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