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    You are in: Home / Recipes / Kimchi (By an Irishman) Recipe
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    Kimchi (By an Irishman)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Zignus's Note:

    My spin on the classic Korean spicy cabbage.

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    Serves: 20


    pint jars

    Units: US | Metric


    1. 1
      Cut cabbage in one inch bands. Separate leaves. Place in large bowl. Sprinkle with 2 T of salt (save 1/2 T for final mix) and mix salt in well making sure every leaf gets some. Cover and let sit for 6 hours or so until cabbage is wilted. Rinse well.
    2. 2
      After wilting, I like to sift through and break in half (vertically) some of the larger, thicker pieces of cabbage from closer to the base of the leaves. Not required, but I think it makes for a better balanced final product.
    3. 3
      Cut Daikon into matchstick pieces 1 to 2 inches long. Chop green onions across in bands, or lengthwise in strips as preferred. Mince garlic and ginger. I usually do this preparation while the cabbage is wilting.
    4. 4
      Mix everything in bowl then pack semi-tight in jars and put on lids.
    5. 5
      Store in cool dark place. Check daily after 3 days, continuing to check periodically until fermented to your taste. Could take a week or so. Refrigerate when down. Keeps well in the refrigerator for a couple of weeks.
    6. 6
      The preparation time listed is in reference to the actual hands-on labor. It does not take into account the wilting time or, of course, the fermentation time.

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    Nutritional Facts for Kimchi (By an Irishman)

    Serving Size: 1 (58 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 17.0
    Calories from Fat 1
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 948.5 mg
    Total Carbohydrate 3.7 g
    Dietary Fiber 0.7 g
    Sugars 2.1 g
    Protein 0.7 g

    The following items or measurements are not included:

    korean red pepper powder

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