Recipe for cooking korean pickled vegetables
Recipes from Japan and Korea :: Japanese and Korean Appetizers and Snacks
1 c. 1/4-in. slices carrot 1 c. 1-in. pieces bok choy 1 c. cauliflower florets 2 tsp. salt 3 scallions (with tops), minced 1 thin slice ginger root, minced 2 tsp. salt 1/2 tsp. garlic salt 1/4 tsp. crushed red pepper Sprinkle and distribute carrot, bok choy and cauliflower florets with 2 tsp. salt; toss. Let stand 20 mins.; 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. Yields 3 or 4 servings.
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