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Oriental Pickled Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)142.254
Carbohydrates (g)27.6162
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast Szechuan peppercorns in a small DRY saucepan over medium heat for about 5 minutes, unil fragrant. | 2. Add all remaining ingredients, except the cabbage, and simmer for 20 minutes. | 3. Pour over cabbage in a bowl with a fitted lid. | 4. Remove peppers unless you want the cabbage to be really hot. | 5. Refrigerate overnight, at least, until ready to use. | 6. Serve with any oriental meal, or eat as a snack anytime. | 7. Keeps in the fridge for a couple weeks or longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white vinegar 3/4 cup distilled 32.13 0.0714 0.0 0.0
    rice wine vinegar 3/4 cup - - - -
    hot pepper 4 - - - -
    szechuan peppercorn 1 teaspoon - - - -
    ginger 6 -7 slices crushed 0.0 0.0 0.0 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    garlic granule 1/2 teaspoon - - - -
    cabbage 1 cored chopped - - - -

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



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