Napa Cabbage Kimchi

Image of Corinne Trang
Rated 5.0 based on 3 customer reviews
Napa Cabbage Kimchi
Napa Cabbage Kimchi

Directions

Mealthy Tip

Kimchi is a versatile condiment. Chop it up and eat with rice, or stir-fry it with meats, seafood or vegetables. Add it to omelettes or fried rice, or julienne it and add it to pulled pork sandwiches instead of BBQ sauce. The possibilities are endless!

Nutrition Facts

Per Serving: 7 calories; 0g fat; 1.4g carbohydrates; 0g protein; 0mg cholesterol; 702mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 64

Amount Per Serving
Calories 7 Calories from Fat 2
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0.0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.0g
Cholesterol 0mg 0%
Sodium 702mg 29%
Total Carbohydrate 1.4g 0%
Dietary Fiber 1g 2%
Sugars 0.4g
Protein 0g
Vitamin A 12% Vitamin C 4%
Calcium 0% Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

If I wasn't already kimchi obsessed, this recipe has definitely taken my obsession to a new level. The fish sauce, garlic, and ginger give this dish incredible, savory flavor. If you're a fan of kimchi, or even if it's your first time trying it, this recipe is a winner.

Image of Laura Griffin

Laura Griffin says:

I'm a kimchi first timer, but I really liked the way it turned out. Never knew how delicious fermented vegetables were. Can't wait to play around with different variations. This was a great starting point for me!

Image of Judith Bosman

Judith Bosman says:

I am hoping to give this recipe a five! I was wondering, as someone who is allergic to seafood, what can I use in place of the fish sauce? Also, what is the difference between regular chives and Asian chives?