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Pickled Daikon Radish and Carrot

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.6716
Energy (kCal)550.24
Carbohydrates (g)128.4102
Total fats (g)0.9656
  • Cuisine

    Asian >> Southeast Asian >> Vietnamese

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white vinegar 1/2 cup distilled 21.42 0.0476 0.0 0.0
    white sugar 1/4 cup 193.5 49.99 0.0 0.0
    carrot 1 peeled cut 20.5 4.79 0.465 0.12
    daikon radish 1 peeled cut 314.36 73.5092 9.164 0.8352
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    thai chile pepper 1 seeded chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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