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Korean Vegetable Pickle

Global.Potpourri's picture
Ingredients
  Sliced carrot 1 Cup (16 tbs) (1/4 Inch Sliced)
  Celery cabbage 1 Cup (16 tbs) (1 Inch Pieces)
  Cauliflowerets 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Green onion with tops 3 , finely chopped
  Thin ginger slice 1 , finely chopped
  Garlic salt 1⁄2 Teaspoon
  Crushed red peppers 1⁄4 Teaspoon
Directions

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

Recipe Summary

Cuisine: 
Korean
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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4.259375
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 97 Calories from Fat 5

% Daily Value*

Total Fat 0.6 g0.92%

Saturated Fat 0.07 g0.35%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4778.7 mg199.1%

Total Carbohydrates 21 g7.1%

Dietary Fiber 7.2 g28.9%

Sugars 9 g

Protein 5 g9.6%

Vitamin A 441.5% Vitamin C 121.6%

Calcium 11.3% Iron 12.2%

*Based on a 2000 Calorie diet

2 Comments

Christie's picture
Hi there how long will the pickle keep? Thanks
Radzie's picture
With proper preservatives, pickles usually stay good for 6 months or more. It also depends of the way you store pickles.
Korean Vegetable Pickle Recipe