Korean pickled vegetables

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cateory: cuisine

Korean pickled vegetables

Reviews: 198

Ingredients:

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.

How to make
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!

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Korean pickled vegetables