Korean pickled vegetables
Instructions:
1 cup 1-inch pieces bok choy, 1 cup 1/4-inch slices carrot, 1 cup cauliflower florets, 1 thin slice ginger root, minced, 1/2 teaspoon garlic salt, 1/4 teaspoon crushed red pepper, 2 teaspoons salt, 3 scallions (with tops), minced.
Sprinkle carrot, bok choy and cauliflower florets with 2 teaspoons salt; toss. Let stand 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. Enjoy Korean pickled vegetables!
Sprinkle carrot, bok choy and cauliflower florets with 2 teaspoons salt; toss. Let stand 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. Enjoy Korean pickled vegetables!