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ChuckwagonCookie's Authentic Korean Kimchi

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.9425
Energy (kCal)717.8297
Carbohydrates (g)136.8378
Total fats (g)17.8515
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the cabbages into quarters lengthwise, then into 1 1/2 inch pieces. | 2. Mix the salt into enough water to cover the cut cabbage, and let cabbage soak for 8 to 12 hours. | 3. Meanwhile, shred or julienne cut the Daikon radish. | 4. Cut the spring onions into 1 inch lengths. | 5. Chop the garlic, rough cut, small and large pieces. | 6. Finely chop the Thai peppers -- use less for less heat. | 7. Shred the ginger or chop finely. | 8. Mix all ingredients except the cabbage, cover and refrigerate while cabbage soaks. | 9. Drain cabbage and rinse well, squeezing out excess water from the cabbage. Rinse it at least 4 times to remove excess salt! | 10. Mix cabbage very well with other ingredients; you want every piece of cabbage coated. | 11. Pack tightly into a jar with at least 1 inch of headroom above cabbage. | 12. Cover loosely and place in a cool area for at least 2 days. Do not refrigerate while the cabbage ferments. After 2 to 5 days, refrigerate and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    napa cabbage 5 lbs 272.1557 50.5756 24.9476 3.8555
    daikon radish 1 - - - -
    garlic 1 4.47 0.9918 0.1908 0.015
    spring onion 3 bunches - - - -
    thai pepper 3 - - - -
    sea salt 1 cup - - - -
    chili powder 3/4 cup 274.10400000000004 48.3084 13.0831 13.8802
    fish sauce 6 tablespoons 37.8 3.9312 5.4648 0.0108
    brown sugar 3 1/2 tablespoons 119.7 30.8984 0.0378 0.0
    ginger 2 tablespoons 9.6 2.1324 0.2184 0.09

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



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