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Bill's Kimchi

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.5756
Energy (kCal)261.28
Carbohydrates (g)57.5537
Total fats (g)2.7927
  • Cuisine

    Asian >> Korean >> Korean

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place bok choy in a large bowl; add 1/4 cup pickling salt and stir; cover with an upside-down plate. Let salted cabbage sit until softened and liquid has been released, 2 to 3 days. Rinse cabbage in a colander and drain. | 2. Transfer cabbage to a clean bowl; add 1/4 cup pickling salt, Korean chile powder, green onions, carrots, serrano chile peppers, garlic, fish sauce, and ginger and mix well. | 3. Pack cabbage mixture into clean jars to within 1 inch of the top. Tightly secure lids onto each jar. | 4. Refrigerate until flavors have had time to merge and cabbage has fermented, at least 2 weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bok choy 2 heads cut - - - -
    pickling salt 1/2 cup divided - - - -
    korean chile powder 1/4 cup - - - -
    green onion 6 chopped 115.02 24.4524 4.1322 2.0022
    carrot 4 cut 118.08 27.5904 2.6784 0.6912
    serrano chile pepper 3 sliced - - - -
    garlic 4 cloves minced 17.88 3.9672 0.7632 0.06
    fish sauce 1 tablespoon 6.3 0.6552 0.9108 0.0018
    ginger 2 1/2 teaspoons minced 4.0 0.8885 0.091 0.0375

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



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