Kimchi or Kimchee Recipe

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Kimchi or Kimchee
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Ingredients
11
Count
Nutrition
27
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Cut cabbage into four sections through the core.
  2. Starting at the end of the leaves, cut cabbage diagonally back and forth until you reach the core. (Cabbage will be in large square pieces).
  3. Cut radish into large chunks (if you want to be able to use them independently) or into julienne strips.
  4. Layer cabbage and radish in your sink with the salt. Put about 1/2 cup salt for every two inches of cabbage. Make sure you end with salt.
  5. Add water to almost cover cabbage.
  6. Let stand. After 1 1/2 hours start checking the cabbage by rubbing a piece between your fingers. If it's slippery, rinse it and taste it. If it's pleasantly salty then it's ready. Be sure not to let the cabbage stand too long or it will become too salty and will be inedible.
  7. Fill the sink with water until it covers the cabbage then fish the cabbage out of the sink. Return the cabbage to the sink and rinse it this way two or three times until all the cabbage is thoroughly rinsed.
  8. Drain cabbage by placing it in large colander or by letting it sit in your unstopped sink.
  9. Make the pul by mixing the rice flour and water in a small sauce pan and heating to boiling, stirring constantly. Let cool. If you don't have rice flour you can add water to cooked rice and boil it until the water is very cloudy. Use one cup of this water.
  10. Mix pul and remaining ingredients in very large bowl. The amount of red pepper you use should depend on how hot you want your kim chee. There are many kinds of fish sauce. The one cup measurement is for a thin sauce (consistency like soy sauce). For thicker sauces, use less sauce (1/4 to 1/2 cup).
  11. Wearing plastic or rubber gloves, begin mixing the cabbage with the sauce. Use your hands and mix a little cabbage at a time then push it to the side of the bowl until you have mixed all the cabbage. This will help you mix the cabbage and sauce evenly.
  12. Place kim chee in large containers that have tight fitting lids (otherwise it will smell up your fridge).
  13. You can eat the kim chee immediately, but most Korean women recommend that you leave it outside of the fridge for one day, then store it in the fridge but wait one week after that before you eat it. I can't tell you what the difference is because my husband doesn't wait that long.
  14. Enjoy.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 27.17 Kcal (114 kJ)
Calories from fat 0.25 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 18107.47mg 754%
Potassium 90.28mg 2%
Total Carbs 5.53g 2%
Sugars 3g 12%
Dietary Fiber 0.5g 2%
Protein 1.1g 2%
Vitamin C 20.2mg 34%
Iron 0.2mg 1%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 29.41 Kcal (123 kJ)
Calories from fat 0.27 Kcal
% Daily Value*
Total Fat 0.03g 0%
Sodium 19600.15mg 754%
Potassium 97.72mg 2%
Total Carbs 5.99g 2%
Sugars 3.25g 12%
Dietary Fiber 0.54g 2%
Protein 1.2g 2%
Vitamin C 21.8mg 34%
Iron 0.2mg 1%
Calcium 24.7mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.4
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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