Kimchi Vegetables

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Serving Size
Refresh / Double it
Comments
Base recipe makes about 8 cups.  
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Last Modified
2017-04-06  
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Ingredients
20 Ounce Cored, Cut Across - 1/2 Napa Cabbage 
3 1/2 Ounce Thinly Sliced Red Bell Pepper
2 Ounce Thinly Sliced Radish
4 1/2 Ounce Peeled, Grated. (About 4 inch) Daikon
7 Ounce Finely Chopped Cauliflower Floret
6 Ounce Shredded Carrots
3 Tablespoon Salt
1 1/2 Cup Rice Vinegar
1 Tablespoon Sugar
1 Tablespoon Soy Sauce
1 Ounce Minced Ginger
2 Tablespoon Minced Garlic
3 Tablespoon Sambal

Directions
Place Cabbage, Red Bell Pepper, Radish, Daikon, Cauliflower, Carrots in a bowl and sprinkle with salt. Mix well. Set aside at room temp for 2 hours, toss occasionally. 

Rinse the salt of the veg with a couple changes of water. Drain and put into a bowl.

Combine the vinegar, Sugar, Soy. Stir to dissolve sugar. Stir in garlic, ginger, and sambal. Pour the mixture over the veg and stir to combine. Marinate at room temp for one hour and then move to walk-in.