Kim Chee (Korean Spicy Pickled Cabbage)

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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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