International Recipes

Korean Pickled Vegetables (Kimchee)

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Yield: 3 or 4 servings

Ingredients

  • 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

Instructions

  1. Sprinkle carrot, bok choy and cauliflower florets with 2 teaspoons salt; toss. Let stand 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.


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