International Recipes
Korean Pickled Vegetables (Kimchee or Kimchi)
Yield: 3 or 4 servings
Ingredients
- 1 cup 1/4 inch slices carrot
- 1 cup 1 inch pieces bok choy
- 1 cup cauliflower florets
- 2 teaspoons salt
- 3 scallions (with tops), minced
- 1 thin slice ginger root, minced
- 2 teaspoons salt
- 1/2 teaspoon garlic salt
- 1/4 teaspoon crushed red pepper or 1 tablespoon red pepper flakes
Instructions
- Sprinkle carrot, bok choy and cauliflower florets with 2 teaspoons salt; toss. Let stand for 20 minutes; rinse with cold water and drain.
- Toss drained vegetables with remaining ingredients.
- Cover tightly and refrigerate at least 48 hours but no longer than 4 days.