Kimchi
Nutritional values
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 304.4 μg | (507 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 269 μg | (90 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 120 mg | (126 %) | ||
| Potassium | 906 mg | (23 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 ½ kilograms Napa cabbage
- 120 grams salt
- 4 scallions
- 200 grams Daikon radish
- 6 garlic cloves
- 3 centimeters ginger
- 1 red chili pepper
- 3 Tbsps Fish sauce
- 50 grams sugar
- 2 Tbsps Red pepper flakes (Gochugaru)
Preparation steps
Rinse and trim the cabbage. Remove the hard stalk, and coarsely chop into large pices. Layer the cabbage in a bowl, sprinkling the leaves with salt as you go. Cover, then weigh down with a plate. Let rest in a cool, dark place for 4-5 days. Remove the cabbage from the bowl, rinse, and drain thoroughly. Place in a separate bowl. Reserve some of the brine created during the salting process.
Rinse and trim the scallions, then slice on a bias. Peel and julienne the radish. Peel and finely dice the garlic. Peel the ginger the puree with the rinsed chili and fish sauce to form a fine paste. Mix the sugar and gochugaru into the paste. Mix the paste with the radish, scallions, and cabbage. Place into jars, add a few tablespoons of the reserved brine, and seal tightly. Store in a cool, dark place at least overnight bur preferably a few days.
