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Nutrition Facts
Serving Size 1 gallon 756g Recipe makes 1 gallon) The following items or measurements are not included below: 2 napa cabbage
Calories 168
Calories from Fat 28		(16%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 28535mg		1188%
Potassium 1360mg		38%
Total Carbohydrate 35.5g		11%
	Dietary Fiber 12.8g	51%
	Sugars 11.3g
Protein 6.5g		13%
how is this calculated?

Quick Kimchi

Recipe #393937 | 3 days | 7 hours prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: yogiclarebear
Oct 9, 2009

This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process.

1 gallon (change servings and units)

Ingredients

2 napa cabbage
1 medium daikon radish
1/4 cup coarse sea salt
1 cup water
4 green onions, cut into 2 inch pieces
7 garlic cloves, minced
2 tablespoons minced ginger
2 tablespoons korean chili powder

Directions

1
Rinse cabbages and cut crosswise into 2 inch lengths. Peel the daikon, cut lengthwise into quarters, then into pieces about 1/2 inch thick.
2
Dissolve salt in water. Place cabbages and daikon in a large bowl and pour the salt water over them. Let sit at least 6 hours, or overnight.
3
Drain the vegetables, reserving water. Return the cabbage and daikon to the bowl and add green onions, garlic, ginger, and chili powder. Mix well.
4
Pack the mixture into a 1 gallon glass jar. Slowly pour the reserved salty water over the vegetables to cover, leaving about 1 inch of space on top. Tightly close the jar.
5
Place the jar in a cool, dark place for 2 to 3 days, depending on how pickled you like it. Refrigerate for up to 2 weeks.