Kim Chi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 85 cal. | (4 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 320.1 μg | (534 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 270 μg | (90 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 2.3 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 kilograms Napa cabbage
- 150 grams salt
- 6 scallions
- 2 garlic cloves
- 1 pc ginger 4-5 cm (approximately 2-inch)
- 2 tsps finely chopped red chili peppers
- ½ tsp cayenne pepper
- 1 Tbsp superfine sugar
Preparation steps
Halve the cabbage lengthwise and cut out the thick stalk. Rinse the leaves, cut into 4 cm (approximately 2-inch) wide pieces. Place a layer of cabbage in a bowl, sprinkle with salt. Repeat this procedure until both ingredients are used up, ending with a layer of salt.
Fit a plate in the bowl, just larger enough to cover the cabbage and weigh down with a rock or cans. Let stand 5 days in a cool, dark place (but not in the refrigerator). Rinse the cabbage with cold water, drain in a colander and wring with your hands to extract as much liquid as possible. Place in a bowl.
Thinly slice the scallions. Peel and finely chop the garlic. Peel and finely grate the ginger. Add the scallions, garlic and ginger to the cabbage. Stir in the chile, cayenne pepper and sugar and mix well. Spoon the Kim Chi into screw-top jars, pour a total of 600 ml (approximately 2 1/2 cups) of water over and seal airtight. Refrigerate 3 days before using.
Serve Kim Chi as an accompaniment to rice or meat dishes.
