Ingrédients pour Kimchee Korean Vegetable Pickle
- 1 cup shredded carrots
- Chinese Cabbage
- 1 cup cauliflower florets
- 2 teaspoons salt
- Green Onions
- Garlic Salt
- Crushed Red Pepper Flakes
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Comment préparer Kimchee Korean Vegetable Pickle
- In a large bowl, combine 1 cup shredded carrots, 1 cup chopped celery cabbage (or bok choy), and 1 cup cauliflower florets.
- Sprinkle the vegetables generously with 2 teaspoons of salt.
- Gently toss to ensure all vegetables are evenly coated with salt.
- Let the mixture stand for 20 minutes to allow the vegetables to release their moisture.
- Rinse the vegetables thoroughly under cold water and drain well in a colander.
- In a separate bowl, whisk together 1/4 cup gochugaru (Korean chili flakes), 2 tablespoons gochujang (Korean chili paste), 1 tablespoon fish sauce, 1 tablespoon rice vinegar, 1 tablespoon sugar, 1 teaspoon minced garlic, and 1/2 teaspoon grated ginger.
- Add the drained vegetables to the bowl with the sauce and toss gently to combine.
- Transfer the mixture to an airtight container. Cover tightly and refrigerate for at least 48 hours, or up to 4 days, to allow the flavors to meld.
- Enjoy your homemade Kimchee Korean Vegetable Pickle! Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
130 g
Sugar
12g
Fat
0g
Carbs
2g
