Recipe by Christina P.
"My mother and I made this a tradition after our cousin taught us how to make it. This authentic dish is served over rice with every meal in Korea. This can be altered for a spicier version. Use a glass container and wax paper as this will discolor plastic and rust metal."
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napa cabbage, cored and cut into quarters lengthwise
green onions, cut into 2 inch pieces
1 1/2 tablespoons
monosodium glutamate (MSG)
red pepper flakes, or to taste
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Kim Chi
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 2
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