Print Recipe

Korean Pickled Vegetables (Kimchee or Kimchi)



  • 1 cup 1/4-inch slices carrot
  • 1 cup 1-inch pieces bok choy
  • 1 cup cauliflower florets
  • 2 teaspoons salt
  • 3 scallions (with tops), minced
  • 1 thin slice ginger root, minced
  • 2 teaspoons salt
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon crushed red pepper or 1 tablespoon red pepper flakes


  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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