Korean cabbage kimchi (recipe)
| Korean cabbage kimchi (recipe) | |
|---|---|
| Name | Korean cabbage kimchi |
| Ingredients | Pickling salt • Pickling salt • Water • Chinese cabbage • Scallions • Crushed red pepper flakes • Sugar |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 16.5 |
| Fat | 0.2 |
| Protein | 1.1 |
| Carbohydrate | 3.5 |
| Fiber | 1.1 |
| Net carbohydrates | 2.4 |
| Sugar | 1.6 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 1948.4 |
| Servings | 12 |
| Yield | 6 Cups |
| Reviewaggregate | |
{{
|= you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.-->
Korean cabbage kimchi (recipe) details
Time:
Prep Time in Hours and Mins:72H20M
Translate: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
"
}}
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Korean cabbage kimchi (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Korean cabbage kimchi (recipe) details
Korean cabbage kimchi (recipe) image(external)
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Dissolve the 3 tablespoons salt in the water.
- Cut the cabbage into cut into 2-inch squares.
- Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
- Weight the cabbage down with a plate.
- Let the cabbage stand for 12 hours.
- Drain the cabbage, reserving the brine.
- Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt.
- Pack the mixture into a 2-quart jar.
- Pour enough of the reserved brine over the cabbage to cover it.
- Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag.
- Let the kimchi ferment in a cool place, at a temperature no higher than 68 8 F, for 3 to 6 days, until the kimchi is as sour as you like.
- Remove the brine bag, and cap the jar tightly.
- Store the kimchi in the refrigerator, where it will keep for months.
Food tags
Asian"
Navigation: Wellness - Encyclopedia - Health topics - Disease Index - Drugs - World Directory - Gray's Anatomy - Keto diet - Recipes
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro) available.
Advertise on WikiMD
WikiMD is not a substitute for professional medical advice. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
