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Korean Kimchee

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.1392
Energy (kCal)22.25
Carbohydrates (g)5.162
Total fats (g)0.089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop or slice cabbage into bite size pieces. | 2. Put in a large bowl. | 3. Add salt to about 2 cups water. | 4. Stir to dissolve; pour over cabbage. | 5. Add more water--enough to cover all cabbage and let stand overnight and all the next day. | 6. Drain & rinse cabbage. | 7. Add about 1 cup water the garlic and pepper flakes. | 8. Let stand 2 more days then put in the fridge to chill and then eat. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 1 22.25 5.162000000000001 1.1392 0.08900000000000001
    red pepper flake 1/4 teaspoon - - - -
    salt 1/2 cup - - - -
    garlic clove 3 chopped - - - -
    water 2 cups 0.0 0.0 0.0 0.0

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



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