8 Serves
1711 Mins
Soak the quartered green cabbage in a prepared brine solution for 4 hours, using a heavy plate to keep the cabbage submerged.
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Vitamin E
2 mg / 15 mgVitamin K
50 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
112 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
158 mg / 1,250 mgPotassium
536 mg / 4,700 mgSodium
797 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
18 g / 50 gSaturated Fat
1 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Remove the cabbage from the brine and drain thoroughly.
Combine garlic cloves, rice, shrimp, fish sauce, sugar, chili paste, and chili flakes in a food processor and blend until a smooth paste forms.
Stir the chopped spring onions into the prepared spice paste.
Generously stuff the cabbage with the spice paste, ensuring it is applied between every leaf.
Place the kimchi into an airtight container and store at room temperature for 24 hours, then transfer to the refrigerator to ferment for at least one week.
31
g40
g25
g
American
Ethiopian