Quick Kimchee
Crunchy and hot (but not too much so), this version of Korean pickled cabbage is superb with Pork and Shiitake Mushroom Burgers. For a mild version, use a pinch of hot pepper flakes.
Servings: 1 cup (250 mL)
Ingredients:
| Nutritional Info | |
| Per 1⁄4 cup (50 mL): about | - |
| cal | 27 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 293 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 2% |
| vit A | 1% |
| vit C | 20% |
| folate | 7% |
-
2 cups (500 mL) shredded cabbage
1/2 tsp (2 mL) salt
2 tbsp (25 mL) vinegar
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) sesame oil
2 cloves garlic, minced
1/2 tsp (2 mL) hot pepper flakes
Preparation:
In bowl, toss cabbage with sa< let stand for 15 minutes. Drain. Add vinegar, sugar, sesame oil, garlic and hot pepper flakes; toss to combine. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Additional Information
Source
Canadian Living Magazine: July 2005
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