Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2.08 Kcal (9 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 973.02mg | 41% | |
| Potassium | 10mg | 0% | |
| Total Carbs | 0.42g | 0% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.05g | 0% | |
| Protein | 0.12g | 0% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 3.8mg | 0% | |
| Amount Per 100 g | |||
| Calories | 15.56 Kcal (65 kJ) | ||
| Calories from fat | 0.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 7291.85mg | 41% | |
| Potassium | 74.91mg | 0% | |
| Total Carbs | 3.14g | 0% | |
| Sugars | 1g | 1% | |
| Dietary Fiber | 0.38g | 0% | |
| Protein | 0.89g | 0% | |
| Vitamin C | 3.2mg | 1% | |
| Iron | 0.3mg | 0% | |
| Calcium | 28.5mg | 0% | |
* 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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