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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

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| 1. Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water. | 2. Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices. | 3. Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth. | 4. Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated. | 5. Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl. | 6. Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	1/2	cup		-	-	-	-
napa cabbage	1		cut	13.08	2.4307	1.199	0.1853
jujube	2			-	-	-	-
water	5 1/2	cups	divided	0.0	0.0	0.0	0.0
shrimp	3	tablespoons	salted fermented	-	-	-	-
scallion	2		cut	64.0	14.68	3.66	0.38
garlic	6	cloves	sliced	26.82	5.9508	1.1448	0.09
ginger	2	tablespoons	sliced	9.6	2.1324	0.2184	0.09
korean radish	1/2		cut	-	-	-	-
chestnut	5		cut	-	-	-	-
pear	1/2		cut	39.9	10.661	0.252	0.098
carrot	2		cut	104.96	24.5248	2.3808	0.6144
red chile pepper	1		seeded sliced	-	-	-	-
green chile pepper	1		seeded sliced	-	-	-	-
brown sugar	4	teaspoons		45.6	11.7708	0.0144	0.0
salt	2	teaspoons		-	-	-	-

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