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Kim Chee (Korean Spicy Pickled Cabbage)

Ingredients (use vegan versions):

several bunches bok choy
several small pickling cucumbers
one daikon radish
several cloves of garlic
2 cups white vinegar
4 cups water
crushed hot red pepper flakes
coarse salt

Directions:

Wash

and chop vegetables into large, coarse chunks. You may substitute other similar veggies. toss veggies with salt and set aside. Mix vinegar & water. You can make more or less; just use 2 parts water to 1 part vingar. Chop garlic cloves (chop # of cloves to your taste). Wash salt from veggies. Put veggies & garlic in a large sealable container (a large glass jar works well). Fill to cover veggies with vinegar mixture. Add pepper to taste (tablespoon+). Shake jar to mix. Let sit at least 24 hours. Can store in fridge for several weeks. This is an acquired taste, but yummy! Serve with rice and other asian dishes.

Serves: 10

Preparation time: 15 minutes

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Recipe of the day!

Kim Chee (Korean Spicy Pickled Cabbage)

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