White Cabbage Kimchi
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 |
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
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.
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.
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.
