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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Nepalese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large mixing bowl, combine nappa cabbage, daikon radish and carrot slices. | 2. Add three tablespoons of salt; mix thoroughly. | 3. Cover and let rest in a warm place for at least six hours. | 4. Drain and rinse vegetables in a colander. | 5. Return rinsed vegetables to the mixing bowl, and add chopped green onions, garlic, ginger, hot chili powder, paprika, asafetida, sugar, salt as required and water. | 6. Toss well to combine vegetables with the spices. | 7. Put the mixture into a large sterilized jar, gradually pressing down each layer as it is spooned in. | 8. Cap the jar tightly and store in warm place for at least three days for fermentation. | 9. Once the fermentation process is complete to your liking, refrigerate. | 10. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
daikon radish	1		cut	-	-	-	-
napa cabbage	1		cut	13.08	2.4307	1.199	0.1853
carrot	1/2		cut	26.24	6.1312	0.5952	0.1536
green onion	2	cups	cut	38.34	8.1508	1.3774	0.6674
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
ginger	1	tablespoon	minced	4.8	1.0662	0.1092	0.045
hot chili powder	2	tablespoons		-	-	-	-
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
asafoetida powder	1/4	teaspoon		-	-	-	-
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
water	1	cup		0.0	0.0	0.0	0.0
salt	4	tablespoons	coarse	-	-	-	-

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