Print Recipe

Korean Pickled Vegetables
(Kimchee or Kimchi)




  1. Sprinkle carrot, bok choy and cauliflower florets with 2 teaspoons salt; toss. Let stand for 20 minutes; rinse with cold water and drain.
  2. Toss drained vegetables with remaining ingredients.
  3. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.

Yields 3 or 4 servings


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