🫙 From the Spice Rack
korean pickled vegetables
Korean Pickled Vegetables (Kimchee) 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 slic...
sideeasy
Ingredients8 items
Ingredients
- 1cup1/4-inch slices carrot
- 1cup1-inch pieces bok choy
- 1cupcauliflower florets
- 2teaspoonsalt
- 3scallions (with tops), minced
- 1thin slice ginger root, minced
- 1/2teaspoongarlic salt
- 1/4teaspooncrushed red pepper
Directions
- 1
Korean Pickled Vegetables (Kimchee) 1 cup 1/4-inch slices carrot 1 cup 1-inch pieces bok choy 1 cup cauliflower florets 2 teaspoons salt 3 s
- 2
Let stand 20 minutes
- 3
rinse with cold water and drain
- 4
Toss drained vegetables with remaining ingredients
- 5
Cover tightly and refrigerate at least 48 hours but no longer than 4 days
- 6
Yields 3 or 4 servings.