xiaoxl/recipe_data huggingface dataset:
Fried Sweet Potatoes
Category: side-dish
By LISAB4X

Blanched sweet potatoes are sliced and fried in melted butter and brown sugar.  Simple to make and will always disappear.

Ingredients:
6  sweet potatoes, peeled
½ cup butter
2 cups packed light brown sugar

Directions:
Bring a large pot of water to a boil. Add peeled sweet potatoes, and boil for about 4 minutes. Remove from water, and cut into 1/2 inch slices. Melt butter in a large frying pan over medium heat. Stir in brown sugar until dissolved, adding more butter if necessary. Add sweet potatoes, and fry until golden brown and fork tender, turning occasionally. Serve hot.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 398.5
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 74.2 g
Sugars: 59.7 g
Dietary fiber: 3.2 g
Protein: 2.1 g
Cholesterol: 30.5 mg
Sodium: 132.2 mg
Texas Chili


Ingredients:
fresh jalapeno chilies, dried ancho chile powder, paprika, beef, onion, olive oil, tomato sauce, beer, ground cumin, garlic powder, fresh ground black pepper, masa corn flour

Directions:
Brown the meat and onions in the oil.  Add the tomato sauce, beer, beef stock, chilies, cumin, garlic, black pepper, and 2 Tbsp chili powder.	Simmer the chili over a low heat for 2 hours until the meat is tender.
To thicken, make a thin paste of the masa and water.  Quickly stir this into the chili – if done too slowly, it will lump.
Add the remaining chili powder and paprika.  Simmer for an additional 15 minutes.  Remove the Jalapenos and serve.
London Broil II
Category: meat-and-poultry
By Jill

The marinade is so flavorful you'll skip the steak sauce.

Ingredients:
1 clove garlic, minced
1 teaspoon salt
3 tablespoons soy sauce
1 tablespoon ketchup
1 tablespoon vegetable oil
½ teaspoon ground black pepper
½ teaspoon dried oregano
4 pounds flank steak

Directions:
In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours. Preheat an outdoor grill for high heat, and lightly oil grate. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness.

Prep time: 30 mins
Cook time: 15 mins
Total time: 5 hrs 45 mins
Yields: 8 servings

Calories: 395.9
Fat: 20.6 g
Saturated fat: 8 g
Carbohydrates: 1.2 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 48.6 g
Cholesterol: 93.1 mg
Sodium: 772.5 mg
Air Fryer Shrimp Tacos with Creamy Cilantro Sauce
Category: uncategorized
By Soup Loving Nicole

Simple shrimp tacos made in the air fryer. Add pickled jalapenos and hot sauce if desired.

Ingredients:
¼ cup Greek yogurt
2 tablespoons mayonnaise
2 tablespoons chopped cilantro
1 teaspoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cumin
⅛ teaspoon kosher salt
12 ounces uncooked medium shrimp, peeled and deveined
1 teaspoon olive oil
1 teaspoon taco seasoning
4 (10 inch) flour tortillas, toasted
1 cup shredded cabbage

Directions:
Combine yogurt, mayonnaise, cilantro, vinegar, garlic powder, onion powder, cumin, and salt in a small bowl. Stir until evenly combined and set aside. Preheat the air fryer to 400 degrees F (200 degrees C). Pat shrimp dry using a paper towel and place into a bowl. Add olive oil and  . Stir until evenly combined. Place shrimp in the basket of the preheated air fryer and cook for 4 minutes. Shake and cook for 3 minutes more. Place tortillas on serving plates. Divide cabbage and shrimp between the tortillas. Top with reserved sauce and serve.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 tacos

Calories: 737.2
Fat: 28.2 g
Saturated fat: 6.3 g
Carbohydrates: 77.1 g
Sugars: 5.4 g
Dietary fiber: 5.4 g
Protein: 41.3 g
Cholesterol: 266.3 mg
Sodium: 1516.3 mg
Oven-"Fried" Chicken Thighs
Category: meat-and-poultry
By Lauren Magenta

These oven-“fried” chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.

Ingredients:
6  chicken thighs
2 cups all-purpose flour
2 pinches cayenne pepper, divided, or to taste
2 pinches garlic powder, divided, or to taste
1 pinch salt and ground black pepper to taste
3 large eggs
2 cups panko bread crumbs

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper. Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl. Whisk eggs in a second bowl. Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl. Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan. Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 454.1
Fat: 14.5 g
Saturated fat: 3.9 g
Carbohydrates: 63 g
Sugars: 0.4 g
Dietary fiber: 1.4 g
Protein: 24.9 g
Cholesterol: 151.4 mg
Sodium: 418.7 mg
Twisted Meatball Subs


Ingredients:
butter, parmesan cheese, dried parsley

Directions:
Roll each dinner roll into a 12-inch rope. Skewer one end of the rope, then a meatball, wrap the dough half way around the meatball and skewer the dough again, then another meatball. Continue this process until you have 3 meatballs on your skewer and end with dough. Position the meatballs at least an inch apart on the skewer. Repeat with all 12 rolls.
Lay on sprayed baking sheets and bake at 350°F 18-20 minutes or until dough is golden brown and meatballs are heated through.
Combine butter, parmesan cheese and dried parsley and brush over subs. Serve with marinara sauce for dipping.
Amaretto Sweet and Sour
Category: drinks
By CookinBug

Delicious drink for those who don't like a strong alcohol taste!

Ingredients:
1 ½ fluid ounces amaretto liqueur
2 fluid ounces orange juice
2 fluid ounces sweet and sour mix

Directions:
Fill a glass with ice, and pour in the amaretto, orange juice, and sweet and sour mix. Stir together and serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 315.6
Fat: 0.3 g
Carbohydrates: 51.4 g
Sugars: 48.3 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Sodium: 3.7 mg
Must Try Potato Salad


Ingredients:
potatoes, vinegar, salt, pepper, ripe olives, eggs, celery, dill pickle, pimiento, onion, prepared mustard, mayonnaise

Directions:
Blend salad oil, vinegar, salt and pepper. Pour over potatoes and toss lightly; refrigerate.
To serve, add olives, eggs, celery, pickles, pimiento, onion and mustard (stirred into mayonnaise] to potato mixture.
Mexican Tortilla Breakfast Casserole


Ingredients:
onion, red sweet bell pepper, olive oil, garlic cloves, chili powder, mild green chilies, monterey jack pepper cheese, green onion, fresh cilantro, tortilla chips, eggs, milk, salt

Directions:
Cook sausages according to package directions; cut into ¼-inch slices; set aside.
In a skillet, sauté onion and bell pepper in oil until almost tender.
Stir in garlic and chili pepper; cook for 1 additional minute.
Add sausage and chilies; set aside.
In a bowl, combine cheeses, green onion and cilantro.
In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips.
Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat.
In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients.
Sprinkle with remaining tortilla chips.
Bake, uncovered, at 350ºF for 45-50 minutes or until a knife inserted in the center comes out clean.
Let stand for 10 minutes before cutting.
Swiss Veal Supreme (Escalope De Veau Cordon Bleu)


Ingredients:
swiss cheese, all-purpose flour, egg, milk, butter, margarine, white wine, watercress

Directions:
Cut veal in 8 pieces; pound very thin, about 1/8-inch thick.  Top each of 4 pieces with 1 ham slice and 2 cheese slices (trim cheese and ham to be slightly smaller than veal slices].  Top with remaining veal slices and press edges together to seal.  Dip in flour, then in a mixture of the egg and milk, and last in the bread crumbs.
Melt butter in 12-inch skillet.  Add meat and cook, over medium heat, about 10 minutes or until golden brown, turning once.
Remove to warm platter.  If desired, deglaze pan with some white wine and pour over meat.  Garnish with water cress.
Raw Chia 'Porridge'
Category: breakfast-and-brunch
By Raw_Angel

Easy, affordable raw breakfast treat. Top with your favorite fresh fruit!

Ingredients:
¼ cup chia seeds
1  banana
2  dates, pitted
1 cup almond milk
¼ teaspoon ground cinnamon
salt to taste
¼ cup fresh blueberries, or more to taste

Directions:
Place chia seeds in a bowl. Layer banana and dates in a blender; add almond milk, cinnamon, and salt. Blend mixture until smooth and pour over chia seeds, stirring well. Let mixture sit until thickened, at least 15 minutes. Stir chia 'porridge' and top with blueberries.

Prep time: 10 mins
Total time: 25 mins
Yields: 1 bowl

Calories: 384.9
Fat: 12.5 g
Saturated fat: 1.1 g
Carbohydrates: 66.8 g
Sugars: 36 g
Dietary fiber: 17.9 g
Protein: 7.7 g
Sodium: 322.5 mg
Broccoli With Garlic and Asiago


Ingredients:
head broccoli, extra virgin olive oil, garlic cloves, asiago cheese

Directions:
Simmer broccoli in 1/2 inch boiling, salted water in a shallow, covered skillet for 6-7 minutes, until tender.
Drain broccoli and remove from pan.
Return pan to stove top over medium heat.
Add oil and garlic.  Saute for 3 minutes.
Add broccoli to skillet and coat with garlic oil.
Transfer broccoli to serving dish and granish with asiago cheese curls.
Enjoy!
Broiled Pineapple With Rum Sauce


Ingredients:
granulated sugar, ground cinnamon, fresh pineapple, unsalted butter, brown sugar, dark rum, vanilla extract

Directions:
TO PREPARE PINEAPPLE:
Preheat the broiler.
In a bowl, combine the sugar and cinnamon.
Arrange the pineapple on a broiler tray and sprinkle the top with half of the sugar-cinnamon mixture.
Broil for 5 minutes, or until the pineapple is lightly browned.
Turn the pineapple over, sprinkle with the remaining sugar-cinnamon mixture, and broil for 5 minutes longer, or until lightly browned.
Place the broiled pineapple on dessert plates.
TO PREPARE SAUCE:
In a sauté pan over medium heat, melt the butter and brown sugar, then cook for 3 minutes.
Add the rum and vanilla.
Spoon the sauce on the pineapple and serve.
Instant Pot® German Red Cabbage
Category: side-dish
By thedailygourmet

I love German food, especially this classic side dish known as rotkohl. My method is decidedly Americanized, but the taste brings me back to my heritage.

Ingredients:
2 tablespoons butter
3 tablespoons cider vinegar
¼ cup brown sugar
½ teaspoon salt, or to taste
¼ cup onion, minced
½ cup grated peeled apple
2 pounds red cabbage, thinly sliced
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 187.6
Fat: 6.2 g
Saturated fat: 3.7 g
Carbohydrates: 33.3 g
Sugars: 24 g
Dietary fiber: 5.3 g
Protein: 3.5 g
Cholesterol: 15.3 mg
Sodium: 398 mg
Fresh Ginger Tea


Ingredients:
gingerroot, lemon, sugar, water

Directions:
Bring 6 cups of water to boil., Add sliced ginger root, remove from heat, and cover., Let stand for half an hour, then add a sliced-up lemon and 1 cup sugar., Stir to dissolve sugar., Add 2-3 more cups water then pour into ice-filled glasses.
Apple Upside-Down Cake
Category: desserts
By Amber

This apple upside-down cake is a wonderful twist on an old favorite. Will have your mouth watering as it bakes, because it smells as good as it tastes! Large and tasty enough for family gatherings, potlucks, parties, etc.

Ingredients:
1 ½ cups brown sugar, or more to taste
3 tablespoons ground cinnamon, divided
5 medium apples - peeled, cored, and sliced
4 cups all-purpose flour
1 ½ cups unsweetened apple juice
1 ½ cups white sugar
1 cup butter, softened
4  eggs
½ cup milk
1 tablespoon vanilla extract
2 teaspoons baking powder
2 teaspoons salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cover the bottom of a 10x15-inch baking pan with brown sugar and 2 tablespoons cinnamon. Layer apple slices on top. Place flour, apple juice, white sugar, butter, eggs, milk, remaining 1 tablespoon cinnamon, vanilla extract, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix until completely smooth, 5 to 10 minutes; the longer you mix, the fluffier the cake will be. Pour batter over apples in the baking pan, making sure they are evenly covered. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool for 20 to 30 minutes. Place a large serving dish over the cake and carefully flip over.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 1 10x15-inch cake

Calories: 534.1
Fat: 17.8 g
Saturated fat: 10.5 g
Carbohydrates: 88.5 g
Sugars: 52.8 g
Dietary fiber: 3.5 g
Protein: 7.2 g
Cholesterol: 103.5 mg
Sodium: 613 mg
Thai Mango-Prawn Salad
Category: salad
By John Cathasach

A sweet, tangy, and spicy Thai-inspired salad served warm with prawns, mango, and cashews.

Ingredients:
2 tablespoons peanut oil
1 pound large shrimp, peeled and deveined
1 tablespoon chopped garlic
1 ½ teaspoons chopped pickled ginger
½ cup mirin (Japanese sweet wine)
1 tablespoon fish sauce
1 tablespoon rice vinegar
½  red pepper flakes, or more to taste
1  red onion, thinly sliced
½ cup matchstick-cut carrots
¼ cup chopped cashews
¼ cup chopped green onions, or more to taste
1  ripe mango, cubed
½  lime, juiced
½ teaspoon soy sauce, or more to taste
1 pinch white sugar
1  romaine hearts, chopped into bite-sized pieces, or more to taste

Directions:
Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat. Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

Prep time: 35 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 4 servings

Calories: 322.8
Fat: 12 g
Saturated fat: 2.2 g
Carbohydrates: 26.5 g
Sugars: 18.5 g
Dietary fiber: 2.9 g
Protein: 21.4 g
Cholesterol: 172.6 mg
Sodium: 592.7 mg
Roasted Red Pepper and Sweet Potato Soup (Gluten-Free)


Ingredients:
red bell peppers, onion, butter, olive oil, sweet potato, vegetable broth, water

Directions:
Roast bell peppers. For instructions on how to roast peppers, please Google.
Peel the roasted peppers and slice them into strips. Set aside.
Heat butter or olive oil in a soup pan and sauté the chopped onion until it becomes translucent.
Add pepper strips and diced potatoes.
Add vegetable stock or water & soup base enough to barely cover the vegetables.
Cook until the vegetables are tender.
Purée the soup using a blender or hand blender.
Season with salt and pepper.
Infuse love and serve!
Sad Cake
Category: desserts
By Sandra E.

This cake is called sad cake because the cake looks sad. It actually "falls" during baking and is a flat cake.  It may be sad looking, but it is moist, chewy and sweet.  It does not need a frosting.

Ingredients:
2 cups biscuit baking mix
2 ¼ cups packed brown sugar
4  eggs
½ cup vegetable oil
1 cup flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Mix thoroughly together the biscuit mix, brown sugar, eggs, flaked coconut, chopped pecans, and vanilla. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Allow cake to cool before cutting.

Yields: 1 9x13 inch cake

Calories: 217.6
Fat: 11.1 g
Saturated fat: 2.4 g
Carbohydrates: 28.7 g
Sugars: 21.6 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Cholesterol: 31 mg
Sodium: 152.2 mg
Simple Potato & Egg Salad


Ingredients:
new potatoes, eggs, radish, mayonnaise, yoghurt, lettuce, fresh parsley, black pepper

Directions:
In a large bowl, mix the mayonnaise and yoghurt with a little freshly-ground black pepper.
Add the quartered new potatoes, and toss well.
Roughly chop the eggs and add them to the potatoes with the sliced radishes.
Turn gently to mix, then chill until ready to serve.
When ready to serve, shred the lettuce and arrange it on one large serving plate or on four individual plates, then place the Potato and Egg Salad in the middle.
Garnish with chopped fresh parsley and a little extra black pepper.
Cheese and Bacon Potato Rounds
Category: side-dish
By Michele O'Sullivan

Potatoes, cheese and bacon--a great combination! Serve with sour cream if you so desire.

Ingredients:
4  baking potatoes, cut into 1/2 inch slices
¼ cup melted butter
8 slices bacon - cooked and crumbled
8 ounces shredded Cheddar cheese
½ cup chopped green onions

Directions:
Preheat oven to 400 degrees F (200 degrees C). Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 805.5
Fat: 54.2 g
Saturated fat: 27.1 g
Carbohydrates: 39.7 g
Sugars: 2.3 g
Dietary fiber: 5 g
Protein: 39.8 g
Cholesterol: 152.5 mg
Sodium: 1760.7 mg
Spicy Cashews


Ingredients:
olive oil, roasted cashews, chili powder, kosher salt, sea salt

Directions:
Place a medium-size saute pan over medium heat., Add olive oil and cashews and toss to coat., Add chili powder, salt, and pepper and toss until warmed through., Remove from heat and serve., They will crisp as they sit.
Pea, Ham and Corn Ravioli


Ingredients:
"cheddar cheese"

Directions:
Bring a medium saucepan of water to boil. Add ravioli to boiling water. Boil, uncovered, for 3 minutes.
Add peas to pan with pasta. Return to stove, boil for a further 2 minutes. Drain pasta and peas well and set aside.
Place corn and ham in same saucepan. Stir over medium heat for 1 minute, or until hot.
Return pasta and peas to pan, along with half the cheddar cheese. Stir until all ingredients are thoroughly combined and heated through.
Divide ravioli between two serving bowls. Serve warm, topped with remaining grated cheddar.
If you prefer, any fresh vegetable can be substituted for the frozen peas in this recipe. If using beans, carrots or zucchini, boil, steam or microwave them first before adding to ham and corn mixture. Or you can try a combination of frozen mixed vegetables. For a change, puree creamed corn, peas (or any vegetable of your choice] with cheese in a blender. When ready to serve, heat sauce, stirring in a little milk or water to obtain the desired consistency.
Grape/Bleu Cheese/Walnut Focaccia


Ingredients:
olive oil, green seedless grape, red seedless grapes, Stilton cheese, blue cheese, walnuts, egg, water, sugar, olive oil, salt, bread flour

Directions:
Preheat the oven to 375 degrees.
Using your fingers, press the focaccia dough  ut into a 12-inch circle, about 1/4 -inch thick, onto a round baking sheet (I use a rectangular cookie sheet]. Brush with  olive oil.
Season the bread with salt and white pepper.
Press the grapes into the dough, leaving a 1-inch border  around the edges.
Sprinkle the cheese and walnuts over the dough. Brush the edges of the dough with the egg wash.
Bake for 25 minutes or until golden brown.  Place on wooden board and slice.
BASIC FOCCACIA DOUGH:  Place all ingredients in bread machine in the order suggested for YOUR machine.  Process on Doug h/ Manual cycle.
Inger's Spaghetti Sauce
Category: side-dish
By INGER PURIFORY

My family loves this spaghetti sauce. I know once you view the ingredients you will say, 'Chicken bouillon and chicken seasoning?' Yup! Trust me, you will enjoy this recipe. The secret to making spaghetti sauce is to let it simmer. When finished you can either serve with spaghetti or add to ground beef for meat sauce. You can also let this cool off and refrigerate it in containers for future use.

Ingredients:
6 tablespoons olive oil
1  onion, chopped
1 tablespoon chopped garlic
1 large green bell pepper, chopped
1 tablespoon dried basil
1 tablespoon dried oregano
1 (.18 ounce) packet chicken bouillon granules
1 (6 ounce) can tomato paste
2 (28 ounce) cans crushed tomatoes
2 teaspoons poultry seasoning
1 teaspoon white sugar, or as needed
salt and pepper to taste

Directions:
Heat the olive oil in a pot over medium heat. Mix in onion and garlic, and cook 1 minute. Stir in the green bell pepper. Season with basil, oregano, and chicken bouillon. Stir in the tomato paste and crushed tomatoes, and season with poultry seasoning. Cook and stir 10 minutes. Mix sugar into the sauce. (Some people add up to 2 tablespoons sugar; I suggest starting with 1 teaspoon.) Season with salt and pepper. Reduce heat to low, and simmer 3 to 4 hours.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 cups

Calories: 94.2
Fat: 5.5 g
Saturated fat: 0.8 g
Carbohydrates: 11.1 g
Sugars: 2.2 g
Dietary fiber: 2.8 g
Protein: 2.4 g
Sodium: 300 mg
Baek Kimchi (Korean White Non-Spicy Kimchi)
Category: side-dish
By mykoreaneats

We thought venturing into other kimchi domains would be a wise decision, especially with the warmer weather. This type of kimchi is perfect for those who can't handle spicy foods and is milder in flavor. Enjoy with rice and other meals.

Ingredients:
½ cup coarse salt
1  napa cabbage, cut into chunks
2  jujube (Chinese dates), or more to taste  (Optional)
5 ½ cups water, divided
3 tablespoons salted fermented shrimp (saewujeot)
2  scallions, cut into 1-inch pieces
6 cloves garlic, sliced
2 tablespoons sliced fresh ginger
½  Korean radish, cut into matchsticks
5  chestnuts, cut into thin strips
½  pear, cut into matchsticks
2  carrots, cut into matchsticks
1  red chile pepper, seeded and thinly sliced, or more to taste
1  green chile pepper, seeded and thinly sliced, or more to taste
4 teaspoons brown sugar
2 teaspoons salt

Directions:
Dissolve 1/2 cup coarse salt in a large bowl of water. Submerge cabbage in the salted water and let soak, 12 to 24 hours. Drain. Rinse well and drain, squeezing out excess water. Soak jujube in a small bowl of water for 10 to 15 minutes. Drain, pit, and cut into thin slices. Combine 1/2 cup water, salted shrimp, scallions, garlic, and ginger in a food processor; puree until smooth. Pour puree into a large bowl; add jujube, radish, chestnuts, pear, carrots, red chile pepper, green chile pepper, brown sugar, and 2 teaspoon salt. Stir in remaining 5 cups water. Mix in cabbage until well coated. Pack cabbage mixture into an airtight jar. Pour in any liquid left in the bowl. Seal and let sit at room temperature until starting to ferment, 1 to 2 days. Transfer to the refrigerator.

Prep time: 1 hr
Total time: 1 day
Yields: 12 servings

Calories: 51.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 11.3 g
Sugars: 4.6 g
Dietary fiber: 1.3 g
Protein: 1.8 g
Cholesterol: 2.5 mg
Sodium: 4201.1 mg