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

    Average Rating:

    2 Total Reviews

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    • 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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