Korean Vegetable Pickle
|Sliced carrot||1 Cup (16 tbs) (1/4 Inch Sliced)|
|Celery cabbage||1 Cup (16 tbs) (1 Inch Pieces)|
|Cauliflowerets||1 Cup (16 tbs)|
|Green onion with tops||3 , finely chopped|
|Thin ginger slice||1 , finely chopped|
|Garlic salt||1⁄2 Teaspoon|
|Crushed red peppers||1⁄4 Teaspoon|
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.