Kimchi (spicy Korean cabbage)
Vegan dishes
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| Ingredient | Qty, g | |
|---|---|---|
| Bulgarian pepper ? 1 pc ≈ 120 g 300 g ≈ 2.5 sheet | ||
| Garlic ? 1 pc ≈ 5 g 60 g ≈ 12 sheet | ||
| Chili pepper | ||
| Cooking salt | ||
| Sesame oil | ||
| Napa cabbage ? 1 pc ≈ 200 g 2000 g ≈ 10 sheet | ||
| Product release: | 2 503 g | |
| Restore to default | ||
| Add a dish to the menu | ||
| 15 min | ||
| 5 min | ||
| 3 day | ||
| 15 min | ||
| 12 h | ||
3 day 12 h 35 min | ||
|---|---|---|
| Proteins | 1.2 g |
| Fats | 1.4 g |
| Net carbohydrates ?The amount of carbohydrates absorbed in 100 grams. When counting carbohydrates eaten, only pure carbohydrates are taken into account. | 1.9 g |
| Calories | 27 kcal |
| Indexes | |
| Glycemic load ?The lower, the better. | 1.1 |
| Insulin index (II) ?The degree of insulin increase in response to a product compared to glucose, taking into account both carbohydrates and proteins with fats. The lower, the better. | 15.1 |
| Disease Inflammatory Index (DII) ?Reflects how the product affects the level of inflammation in the body. Products with a positive index can enhance inflammatory processes, while those with a negative index can reduce them, helping to improve immunity and reduce the risk of chronic diseases. | -0.42 |
| Antioxidant (ORAC) ?The higher the value, the stronger the antioxidant properties. Listed per 100 grams. It is recommended to consume foods with a total minimum of 5000 ORAC per day. | 1 023 |
| Weight loss | Detention | Set |
|---|---|---|
| 3% | 2% | 2% |
| 972 kcal | 1350 kcal | 1620 kcal |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats | |
| Recommendations (3) | |
| |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Napa cabbage: 57% ◦ Bulgarian pepper: 41% ◦ Garlic: 2% C | 42501514519 |
| iWhich products: ◦ Napa cabbage: 97% ◦ Bulgarian pepper: 3% K | 29396439? |
| iWhich products: ◦ Napa cabbage: 73% ◦ Bulgarian pepper: 15% ◦ Garlic: 12% B6 | 19194213? |
| iWhich products: ◦ Napa cabbage: 89% ◦ Bulgarian pepper: 11% B9 | 15153010? |
| Nutrient | % of RDA |
|---|---|
| iWhich products: ◦ Cooking salt: 99% Sodium | 747414374? |
| iWhich products: ◦ Napa cabbage: 76% ◦ Garlic: 19% ◦ Bulgarian pepper: 5% Manganese | 9121411? |
| iWhich products: ◦ Napa cabbage: 84% ◦ Bulgarian pepper: 11% ◦ Garlic: 4% Potassium | 79108? |
| iWhich products: ◦ Napa cabbage: 78% ◦ Bulgarian pepper: 12% ◦ Garlic: 8% ◦ Cooking salt: 2% Iron | 6352? |
| Nutrient | % of RDA |
|---|---|
| No nutrients exceed 1% of the RDA | |
To prepare the dressing, pass 2 bell peppers, 1 head of garlic, and half a hot pepper through a meat grinder.
Add 2 tablespoons of salt and 2 tablespoons of sesame oil, or any vegetable oil.
Mix all the ingredients thoroughly.
Remove the damaged leaves from 2 heads of napa cabbage, then cut them in half.
Place the cabbage in a large container with about 2 liters of water and 80 grams of salt. The ratio is 40 grams of coarse salt per 1 liter of water.
Leave the cabbage at room temperature for three days, remembering to stir it every day.
After 2-3 days, rinse the cabbage in clean water and squeeze it out or let it drain in a colander. Then place the cabbage in a large bowl, coating each leaf with the dressing.
After that, let it marinate for another half a day.
Once the marinating process is complete, store the kimchi in the refrigerator.