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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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Ginger enhances these spicy Korean-style pickled veggies. Spoon some on hot dogs for a real treat! Ingredients:
1 head chinese or napa cabbage, chopped |
1/3 cup plus 1 tablespoon kosher salt, divided |
1 large cucumber, peeled and thinly sliced |
12 radishes, thinly sliced |
4 green onions, chopped |
3 large garlic cloves, thinly sliced |
1 piece peeled fresh gingerroot (1 inch), sliced |
3 quarts water |
1/4 cup rice vinegar |
1 tablespoon asian red chili paste |
Directions:
1. Place cabbage in a colander over a plate; sprinkle with 1/3 cup salt and toss. Let stand for 30 minutes. Rinse and drain well. In a very large container, combine the cabbage, cucumber, radishes, onions, garlic and ginger.
2. In a large bowl, combine the water, vinegar, chili paste and remaining salt; pour over vegetable mixture. Cover and refrigerate for at least 2 days before serving, stirring occasionally. May be transferred to small airtight containers and stored in the refrigerator for up to 3 weeks. Serve with a slotted spoon. Yield: 10 cups.
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