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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dissolve the 3 tablespoons salt in the water. | 2. Cut the cabbage into cut into 2-inch squares. | 3. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. | 4. Weight the cabbage down with a plate. | 5. Let the cabbage stand for 12 hours. | 6. Drain the cabbage, reserving the brine. | 7. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. | 8. Pack the mixture into a 2-quart jar. | 9. Pour enough of the reserved brine over the cabbage to cover it. | 10. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. | 11. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like. | 12. Remove the brine bag, and cap the jar tightly. | 13. Store the kimchi in the refrigerator, where it will keep for months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pickling salt	3	tablespoons		-	-	-	-
pickling salt	1	teaspoon		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
chinese cabbage	2	lbs		117.9342	19.7767	13.6078	1.8144
scallion	6		cut slivered	192.0	44.04	10.98	1.14
ginger	1 1/2	1/2	minced	2.4	0.5331	0.0546	0.0225
red pepper flake	2	tablespoons	crushed	-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.