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    You are in: Home / Recipes / Kimchee (Korean Vegetable Pickle) Recipe
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    Kimchee (Korean Vegetable Pickle)

    Kimchee (Korean Vegetable Pickle). Photo by TeresaS

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    mary winecoff's Note:

    This is a mixture of carrot, celery cabbage and cauliflower and is spicy-hot! Celery cabbage is similar to bok choy which can be substituted. Posted for ZWT 4.

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    Units: US | Metric


    1. 1
      Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
    2. 2
      Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.

    Ratings & Reviews:

    • on January 02, 2009


      WOW! DH just loved this dish. That doesn't happen often. He did say he thought it should be hotter so next time I will add in more pepper flakes. I also warned him to not add salt... (he loves salt, and he has low cholesterol) lucky guy. I made this with bok choy because, I wasn't sure and really didn't know what Chinese/celery cabbage was. So any way this was worthy of 5 stars (even though "I" thought it was a bit salty.) Thanks for posting. :)

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    • on September 21, 2008


      This is different than the kimchee I buy at the oriental food store, but it is very good...espcially if you like hot, spicy food. I substitute cucumber for the cauliflower and kept everything else the same. This kimchee is a little on the salty side. The next time I make it I think I am going to cut down on the salt. Made for September, 2008 Bevy Tag.

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    Nutritional Facts for Kimchee (Korean Vegetable Pickle)

    Serving Size: 1 (95 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 32.4
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 3140.6 mg
    Total Carbohydrate 7.2 g
    Dietary Fiber 2.5 g
    Sugars 3.2 g
    Protein 1.5 g

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