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.
- Portion size 250 servings
- Credits : Canadian Living Magazine: July 2005
Ingredients
Method
In bowl, toss cabbage with salt ; 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.)
Nutritional facts <b>Per 1⁄4 cup (50 mL):</b> about
- Sodium 293 mg
- Protein 1 g
- Calories 27.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 4 g
%RDI
- Iron 2.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 20.0
