Home/Substrates
| Pickle | Region | Method | Salt | Terminal pH |
|---|
| Dha muoi | Vietnam | unknown | - | - |
| Kimchi | Korea, East Asia | brined | 2.0 to 4.0 % w/w | - |
| Suan-cai | China | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|
| Mixed vegetable juice | 82 | 28 | Survey (FNDDS) |
| Classic mixed vegetables, cooked, from restaurant | 227 | 100 | Survey (FNDDS) |
| Classic mixed vegetables, frozen, cooked, no added fat | 151 | 65 | Survey (FNDDS) |
| Classic mixed vegetables, canned, cooked, no added fat | 250 | 46 | Survey (FNDDS) |
| Classic mixed vegetables, NS as to form, cooked | 155 | 86 | Survey (FNDDS) |
| Classic mixed vegetables, frozen, cooked, fat added, NS as to fat type | 155 | 86 | Survey (FNDDS) |
| Classic mixed vegetables, canned, cooked, fat added, NS as to fat type | 252 | 68 | Survey (FNDDS) |
| Classic mixed vegetables, frozen, cooked with oil | 146 | 89 | Survey (FNDDS) |
| Classic mixed vegetables, frozen, cooked with butter or margarine | 163 | 83 | Survey (FNDDS) |
| Classic mixed vegetables, canned, cooked with oil | 243 | 71 | Survey (FNDDS) |
| Classic mixed vegetables, canned, cooked with butter or margarine | 260 | 64 | Survey (FNDDS) |
| Classic mixed vegetables, canned, reduced sodium, cooked, no added fat | 15 | 44 | Survey (FNDDS) |
| Classic mixed vegetables, canned, reduced sodium, cooked with oil | 15 | 71 | Survey (FNDDS) |
| Classic mixed vegetables, canned, reduced sodium, cooked with butter or margarine | 33 | 64 | Survey (FNDDS) |
Where