• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Quick Spicy Kimchee Low Carb Tyler Style Recipe

  • 8servings
  • 14minutes

Add to MenuAdd to Calendar

Source: www.grouprecipes.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C
MineralsNatrium, Fluorine, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 head napa cabbage ,

  2. 1 to 1 1/2 pounds

  3. 1/4 cup kosher salt

  4. 1/2 cup rice vinegar

  5. 1 tablespoon granular Splenda or equivalent liquid Splenda

  6. 2 tablespoons chili paste

  7. 2 teaspoons crushed red pepper flakes

  8. 2 teaspoons ginger root, grated

  9. 2 cloves garlic , chopped fine

  10. 2 green onions , sliced fine

  11. 2 tiny Thai bird chiies, seeded and halved

Instructions Jump to Ingredients ↑

  1. Chop the stem end off the cabbage and then cut it into quarters lengthwise.

  2. Cut the quarters into 1/2-inch chunks. Place in a large colander and add the salt; mix well.

  3. Place over a bowl or in the sink and let drain, covered, about 2 hours until wilted.

  4. In a large bowl, mix the vinegar and Splenda.

  5. Add the remaining ingredients except the Thai chilies..

  6. Rinse the salt off the cabbage well.

  7. Drain then add to the vinegar mixture.

  8. Pack into a clean quart canning jar, packing down the cabbage tightly.

  9. Tuck in the Thai bird chilies deep into the cabbage.

  10. Add enough water to cover the cabbage.

  11. Cover and refrigerate at least 4 hours and preferably overnight. This will get hotter as it ages.

  12. I love this stuff and it will clear your sinuses.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback