Directions:
- Chop the stem end off the cabbage and then cut it into quarters lengthwise.
- Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well.
- Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.
- In a large bowl, mix the vinegar and Splenda.
- Add the remaining ingredients except the Thai chilies..
- Rinse the salt off the cabbage well.
- Drain then add to the vinegar mixture.
- Pack into a clean quart canning jar, packing down the cabbage tightly.
- Tuck in the Thai bird chilies deep into the cabbage.
- Add enough water to cover the cabbage.
- Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.
- I love this stuff and it will clear your sinuses.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.3 Kcal (72 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 807.78mg | 34% | |
| Potassium | 85.46mg | 2% | |
| Total Carbs | 2.52g | 1% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 15.61 Kcal (65 kJ) | ||
| Calories from fat | 0.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 728.72mg | 34% | |
| Potassium | 77.1mg | 2% | |
| Total Carbs | 2.28g | 1% | |
| Sugars | 0.21g | 1% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 0.85g | 2% | |
| Vitamin C | 4.4mg | 8% | |
| Iron | 0.8mg | 5% | |
| Calcium | 25mg | 3% | |
* 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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