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Chinese-Korean Cucumber Kimchi

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.104
Energy (kCal)536.77
Carbohydrates (g)130.4006
Total fats (g)0.717
  • Cuisine

    Asian >> Korean >> Korean

  • Dietary Style

  • Preparation Time

    Cooking Time - 5 minutes, Preparation Time - 25 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water. | 2. While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil. | 3. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cucumber 5 peeled cut 78.0 18.875999999999998 3.38 0.5720000000000001
    sea salt 1/2 cup - - - -
    white sugar 1/2 cup 387.0 99.98 0.0 0.0
    white vinegar 1/2 cup 21.42 0.0476 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    chili bean sauce 2 tablespoons - - - -
    chili oil 1 tablespoon - - - -
    hot red chile pepper 2 sliced - - - -
    onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    garlic 5 cloves sliced crushed 22.35 4.959 0.9540000000000001 0.075

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



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