Kimchee (Korean Vegetable Pickle)

mary winecoff's Note:

This is a mixture of carrot, celery cabbage and cauliflower and is spicy-hot! Celery cabbage is similar to bok choy which can be substituted. Posted for ZWT 4.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 3

• 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:

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

Reviews

[TeresaS]

WOW! DH just loved this dish. That doesn't happen often. He did say he thought it should be hotter so next time I will add in more pepper flakes. I also warned him to not add salt... (he loves salt, and he has low cholesterol) lucky guy. I made this with bok choy because, I wasn't sure and really didn't know what Chinese/celery cabbage was. So any way this was worthy of 5 stars (even though "I" thought it was a bit salty.) Thanks for posting. :)

[Crafty Lady 13]

This is different than the kimchee I buy at the oriental food store, but it is very good...espcially if you like hot, spicy food. I substitute cucumber for the cauliflower and kept everything else the same. This kimchee is a little on the salty side. The next time I make it I think I am going to cut down on the salt. Made for September, 2008 Bevy Tag.