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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

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| 1. Rinse cabbage well. Put the cabbage in a bowl and sprinkle liberally with salt, tossing to mix. Set aside for 1 hour. | 2. Mix more salt into the cabbage and set aside for another hour. Wash and drain the cabbage. Combine the garlic, ginger, and onion in a blender with the water. Blend on high speed until smooth. | 3. Stir together the rinsed drained cabbage, garlic-ginger mixture, minced green onions, cayenne pepper, persimmon, radish, and cucumber and mix well. Transfer the mixture into airtight containers, and refrigerate for 3 days before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
head napa cabbage	1		chopped	-	-	-	-
salt	1/4	cup	divided	-	-	-	-
garlic	6	cloves		26.82	5.9508	1.1448	0.09
ginger root	1	piece	peeled chopped	-	-	-	-
white onion	1		peeled chopped	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
green onion	3		minced	57.51	12.2262	2.0661	1.0011
cayenne pepper	to taste			0.0	0.0	0.0	0.0
persimmon	1		ripe chopped	-	-	-	-
radish	1		shredded	0.32	0.068	0.0136	0.002
cucumber	1		diced	15.96	2.8728	0.7847	0.2128

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