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Kimchi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.995
Energy (kCal)175.524
Carbohydrates (g)39.6983
Total fats (g)0.9265
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large colander, mix cabbage with 5 tsp salt. Let stand for 3 hours. | 2. Rinse cabbage thoroughly two or three times. Gently squeeze out excess liquid with your hands. | 3. Place the drained cabbage in a large glass or ceramic bowl. Add the remaining 1 tsp salt and the rest of the ingredients and mix thoroughly. | 4. Cover cabbage mixture tightly with plastic wrap and let stand at room temperature for 1-2 days. | 5. Chill kimchi before serving. Store tightly covered. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    napa cabbage 5 cups cut 65.4 12.1535 5.995 0.9265
    salt 6 teaspoons - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    red pepper flake 1 -2 tablespoon - - - -

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



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