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Pickled Mustard Green (vietnamese Kimchi)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)1208.97
Carbohydrates (g)302.394
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut mustard greens and scallions into 1 1/2 inch lengths. | 2. Wash well and let them dry in the sun for a day, or till when they look dry and shrunk a little (in Hanoi, that might take only 4 hours in June:P). | 3. Combine water, salt and sugar in a large bowl. | 4. Put in greens and scallions. | 5. Use another bowl or chopping board (anything heavy) to keep the vegetables submerged in the water. | 6. Cover bowl and put in a warm place for 2-3 days. | 7. Afterwards, transfer into a jar and refrigerate. | 8. It can last for a good 3 months in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mustard green 1 1/2 1/2 - - - -
    scallion 1 bunch - - - -
    water 4 cups 0.0 0.0 0.0 0.0
    salt 5 1/2 teaspoons - - - -
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0

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



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