Directions:
- In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices.
- Add three tablespoons of salt; mix thoroughly.
- Cover and let rest in a warm place for at least six hours.
- Drain and rinse vegetables in a colander.
- Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, asafetida, sugar, salt as required and water.
- Toss well to combine vegetables with the spices.
- Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in.
- Cap the jar tightly and store in warm place for at least three days for fermentation.
- Once the fermentation process is complete to your liking, refrigerate.
- Serve with steamed rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.36 Kcal (223 kJ) | ||
| Calories from fat | 16.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 3% | |
|---|---|---|---|
| Sodium | 2957.92mg | 123% | |
| Potassium | 331.35mg | 7% | |
| Total Carbs | 9.18g | 3% | |
| Sugars | 4.6g | 18% | |
| Dietary Fiber | 2.95g | 12% | |
| Protein | 1.79g | 4% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.2mg | 7% | |
| Calcium | 52.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 32.28 Kcal (135 kJ) | ||
| Calories from fat | 9.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 3% | |
|---|---|---|---|
| Sodium | 1789.25mg | 123% | |
| Potassium | 200.44mg | 7% | |
| Total Carbs | 5.56g | 3% | |
| Sugars | 2.78g | 18% | |
| Dietary Fiber | 1.79g | 12% | |
| Protein | 1.08g | 4% | |
| Vitamin C | 7mg | 19% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.7mg | 7% | |
| Calcium | 31.9mg | 5% | |
* 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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