Side Pannel
Kim-Chi
Ingredients List
- 1 Head Chinese cabbage; split
- -in half
- Salt
- Pepper powder
- Pickled Anchovies
- Garlic
- Ginger; peeled
Directions
Split the cabbage in two and rub coarse salt between all the leaves. Set
until it wilts.
Mash remaining ingredients together until it forms a paste. Rub paste on
wilted cabbage, making sure to get it between all the leaves.
Leave at room temperature for a more sour taste, refrigerate for a more
fresh taste.
Per serving: 166 Calories; 3g Fat (11% calories from fat); 19g Protein; 28g
Carbohydrate; 0mg Cholesterol; 217mg Sodium
NOTES : A hot pickled cabbage. The most important staple of the Korean
diet. No amounts are given, since each person makes Kim-Chi differently.
Play with it until you find a combination you like.
until it wilts.
Mash remaining ingredients together until it forms a paste. Rub paste on
wilted cabbage, making sure to get it between all the leaves.
Leave at room temperature for a more sour taste, refrigerate for a more
fresh taste.
Per serving: 166 Calories; 3g Fat (11% calories from fat); 19g Protein; 28g
Carbohydrate; 0mg Cholesterol; 217mg Sodium
NOTES : A hot pickled cabbage. The most important staple of the Korean
diet. No amounts are given, since each person makes Kim-Chi differently.
Play with it until you find a combination you like.
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