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Pickled "kim Chee Style Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3255
Energy (kCal)136.443
Carbohydrates (g)29.7951
Total fats (g)1.6056
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Thin slice the cabbage. | 2. Put a layer into a plastic bowl, then sprinkle with salt, repeat until all the cabbage and green onion is covered with salt. | 3. (leave for approx 4 hrs). | 4. Put garlic, chilli pepper, ginger powder and onion powder. | 5. into liquidiser, add tomato juice. | 6. After 4 hours the cabbage will be saturated with water (the salt dehydrates the cabbage, i.e. removes the liquid from the cabbage). | 7. Wash the cabbage 3 times in fresh water, shake dry! | 8. add to the garlic/tomato mixture. | 9. The dehydrated cabbage will then absorb this wonderful chili/garlic flavour and believe it or not it is ready to eat the next day! | 10. ENJOY! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 firm - - - -
    sea salt 1/4 - - - -
    garlic 1/2 2.235 0.4959 0.0954 0.0075
    green onion 2 chopped 38.34 8.1508 1.3774 0.6674
    red chili pepper 2 tablespoons ground 7.5 1.6519 0.3506 0.0825
    ginger powder 2 tablespoons - - - -
    onion powder 2 tablespoons 47.058 10.9186 1.4366 0.1435
    tomato juice 1 cup 41.31 8.5779 2.0655 0.7047

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



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