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Ingredientes
- 4 lb Chinese cabbage (the long, straight-leafed variety)
- 1/4 lb Chinese turnip
- 2 can flat anchovies
- 4 x garlic cloves - (to 5)
- 3 x scallions
- 1/4 c. salt
- 4 Tbsp. warm pepper flakes
- 2 Tbsp. cayenne pepper
Direcciones
- Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot.
- Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing.
- Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add in these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mix stand at room temperature for 2 days.
- Casual kimchi will keep at least 10 days. Chill in a jar.
- This recipe yields 16 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 46 | |
| Calories from Fat 11 | 24% |
| Total Fat 1.24g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 2726mg | 114% |
| Potassium 449mg | 13% |
| Total Carbs 5.83g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 2.06g | 1% |
| Protein 4.69g | 8% |
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