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Kimchi (Korean Vegetable Pickle)
Time
15 Mins
Servings
3-4
Diet Restriction
- - -
Rating
0 Votes
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Secret Ingredients
1 cup carrot, sliced in 1/4 inch slices
1 cup chinese cabbage, sliced in 1 inch pieces
1 cup cauliflower, cut into flowerets
2 teaspoons salt
3 green onions, finely chopped (with tops)
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes
Directions
Sprinkle carrot, celery cabbage and cauliflowerets 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.
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