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Flash Korean Japanese Style Cucumber and Daikon Pickles

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.1417
Energy (kCal)85.455
Carbohydrates (g)10.2529
Total fats (g)0.7868
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a glass jar with a screw on top or close fitting top. | 2. The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days. | 3. Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mirin 1/2 cup - - - -
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    rice vinegar 1/2 cup - - - -
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    red chili pepper 3 -4 0.0 0.0 0.0 0.0
    cucumber 1 1/4 cups sliced - - - -
    daikon radish 1 1/4 cups peeled sliced - - - -
    carrot 1/2 - 3/4 cup peeled sliced 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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