White Cabbage Kimchi
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White cabbage kimchi - Fermented vegetables with Asian flair!
Healthy, because
Even smarter
Nutritional values
The spicy white cabbage kimchi strengthens our intestinal flora with its lactic acid bacteria - which in turn has a positive effect on our defenses and health.
If you have got a taste for it, you can vary it again and again. How about for example a vegetable kimchi with three kinds of cabbage or a spicy kimchi with peppers? Stored in the refrigerator, the white cabbage kimchi can be kept for about 3 months.
(Percentage of daily recommendation)
Calorie | 66 cal. | (3 %) | ||
Protein | 2 g | (2 %) | ||
Fat | 1 g | (1 %) | ||
Carbohydrates | 11 g | (7 %) | ||
Sugar added | 3 g | (12 %) | ||
Roughage | 4.2 g | (14 %) |
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 1.8 mg | (15 %) | ||
Vitamin K | 120.3 μg | (201 %) | ||
Vitamin B₁ | 0.1 mg | (10 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 1.1 mg | (9 %) | ||
Vitamin B₆ | 0.3 mg | (21 %) | ||
Folate | 33 μg | (11 %) | ||
Pantothenic acid | 0.4 mg | (7 %) | ||
Biotin | 4.6 μg | (10 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 53 mg | (56 %) | ||
Potassium | 384 mg | (10 %) | ||
Calcium | 80 mg | (8 %) | ||
Magnesium | 24 mg | (8 %) | ||
Iron | 0.8 mg | (5 %) | ||
Iodine | 4 μg | (2 %) | ||
Zinc | 0.5 mg | (6 %) | ||
Saturated fatty acids | 0.2 g | |||
Uric acid | 36 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 10 g |
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Ingredients
- Ingredients
- 3 ½ lbs Green cabbage
- 1 oz salt (3 TBSP.)
- 6 scallions
- 2 stalks Celery
- 2 carrots
- 1 Apple
- 6 garlic cloves
- 1 oz ginger roots
- 3 Tbsps Fish sauce
- 2 Tbsps soy sauce
- 1 ¾ ozs Raw cane sugar
- 2 Tbsps mild Chili powder
- 2 Tbsps black Sesame seeds
Kitchen utensils
Preparation steps
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Clean cabbage, wash, cut out the hard stalk. Roughly dice cabbage and place in layers in a large bowl, sprinkle each layer with salt and finish with salt. Cover with a plate and weigh down. Let stand in a cool, dark place overnight.
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The next day, rinse cabbage thoroughly and drain; reserve 4-5 tablespoons brine. Put cabbage back into a bowl. Wash, trim, and cut scallions into rings. Wash and trim celery and cut into 1.5 inch pieces. Peel carrots and cut diagonally into slices. Quarter, peel, core, and slice the apple.
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Peel garlic and ginger and cut into pieces. Puree both with fish and soy sauce to a fine paste. Mix in sugar and chili powder and add to cabbage with prepared vegetables and sesame seeds. Pour the kimchi into jars, add some of the brine (about 1 tablespoon at a time) and leave to marinate in a cool, dark place overnight, or preferably for several days.