Kimchee (Korean Vegetable Pickle) Recipe

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Kimchee (Korean Vegetable Pickle)
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Ingredients:

Directions:

  1. Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain.
  2. Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 25.34 Kcal (106 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2413.76mg 101%
Potassium 242.8mg 5%
Total Carbs 5.66g 2%
Sugars 2.78g 11%
Dietary Fiber 1.87g 7%
Protein 1.14g 2%
Vitamin C 21.3mg 36%
Vitamin A 0.3mg 11%
Iron 0.1mg 1%
Calcium 37.2mg 4%
Amount Per 100 g
Calories 27.08 Kcal (113 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 2579.91mg 101%
Potassium 259.51mg 5%
Total Carbs 6.05g 2%
Sugars 2.97g 11%
Dietary Fiber 2g 7%
Protein 1.22g 2%
Vitamin C 22.8mg 36%
Vitamin A 0.3mg 11%
Iron 0.1mg 1%
Calcium 39.8mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.1
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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