Composition / ingredients
Cooking method
1. We release the white cabbage from the upper leaves. Then we chop it thinly.
2. We put the cabbage in a bowl, pour a small amount of water and pour salt.
3. Rub the cabbage with your hands so that it lets the juice and becomes softer. Leave for 15 minutes.
4. Peel the white radish. First, cut into thin circles, and then - with straws. The straw should be as thin as possible.
5. Peel the carrots, wash them under running water. Cut into thin strips. You can cut with a knife, or with a vegetable peeler.
6. Peel the onion from the husk. Peeled onions are also cut into strips.
7. My green onions, cut finely.
8. Garlic is cleaned. Each clove is cut into thin plates, after which we additionally cut with a knife.
9. In a separate bowl, pour Worcestershire sauce, pour brown sugar and ground red pepper, mix thoroughly.
10. In the resulting spicy mixture, put garlic, onions and green onions. We also put carrots and radishes here. Mix it up.
11. Fill the cabbage with plenty of water, wash it. Drain the water. Repeat the procedure to wash off excess salt.
12. We put the washed cabbage in a bowl with spicy vegetables, mix with our hands. You need to work in rubber disposable gloves. Thoroughly grind the ingredients so that the salad will let the juice.
13. We put the kimchi in a salad bowl, sprinkle with sesame seeds and serve it on the table.
Eat with pleasure!
Calorie content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Radish - 35 kcal/100g
- Green onion - 19 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Brown sugar - 394 kcal/100g
- Worcestershire sauce - 78 kcal/100g
