Free Korean pickled vegetables Recipe
Makes: Yields 3 or 4 servings.
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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
Easy Recipe Directions:
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.
Make Korean pickled vegetables part of your meal today! Find other dishes that go well with this.
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