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.
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