Korean Pickled Vegetables (Kimchee)
1 cup 1/4-inch slices carrot
1 cup 1-inch pieces bok choy
1 cup cauliflower florets
2 teaspoons salt
3 scallions (with tops), minced
1 thin slice ginger root, minced
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
Sprinkle carrot, bok choy and cauliflower florets 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.
Yields 3 or 4 servings.
