8 Serves
35 Mins
Using a sharp chef's knife, shred the green cabbage into 2-inch strips on a cutting board.
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Vitamin K
126 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
27 µg / 400 µgCalcium
48 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
24 mg / 1,250 mgPotassium
148 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Place the shredded cabbage in a large bowl and toss with half of the salt. Allow it to sit for 30 minutes to draw out moisture, then rinse thoroughly in a colander and drain well.
In a mixing bowl, combine the drained cabbage, chopped scallions, minced garlic, grated ginger, and chili pepper with the remaining salt.
Pack the mixture tightly into a clean crock or glass jar, ensuring the vegetables are submerged. Cover and store in a cool, dark place for three to four days to ferment, then transfer to the refrigerator.
31
g40
g25
g
American
Ethiopian