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Kim Chi

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.3475
Energy (kCal)171.7533
Carbohydrates (g)35.6369
Total fats (g)1.7249
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash cabbage and cut into 1-1/2 inch lengths. | 2. Dissolve rock salt in water. | 3. Soak cabbage in salted water 3-4 hours. Use a weighted down plate to keep the cabbage submerged. | 4. Rinse and drain. | 5. Combine chili pepper,garlic,ginger, paprika and sugar. Add to cabbage and mix thoroughly. | 6. Pack into a very clean quart jar. Cover loosely and let stand at room temperature for 1-2 days. | 7. Cover jar tightly and place in gallon plastic bag in refrigerator until served. | 8. Cooking time = standing time. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    napa cabbage 2 lbs 108.8623 20.2302 9.979 1.5422
    pickling salt 1/2 cup - - - -
    water 32 ounces 0.0 0.0 0.0 0.0
    red chili pepper 2 teaspoons minced 2.5 0.5506 0.1169 0.0275
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    gingerroot 1/2 teaspoon minced - - - -
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0

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



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