Kimchi

This Korean salt-pickled cabbage dish is a very popular side in Hawaii. It can also be served on a pupu, or appetizer, platter.

Yield: 8 servings (serving size: about 2/3 cup)

Ingredients

• 14  cups  coarsely chopped napa (Chinese) cabbage (about 2 pounds)
• 3  tablespoons  salt
• 1 1/2  cups  water
• 1  cup  coarsely chopped green onions
• 4  teaspoons  grated peeled fresh ginger
• 1 1/2  teaspoons  crushed red pepper
• 4  garlic cloves, minced

Preparation

Place cabbage and salt in a large bowl, tossing gently to combine. Weigh down cabbage with another bowl. Let stand at room temperature 3 hours, tossing occasionally. Drain and rinse with cold water. Drain and squeeze dry.

Combine cabbage, water, and remaining ingredients. Cover and refrigerate at least 4 hours before serving.

Nutritional Information

Calories:

29 (3% from fat)

Fat:

0.1g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

1.8g

Carbohydrate:

6g

Fiber:

1.9g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

283mg

Calcium:

95mg