How to make Korean Pickled Vegetables - Vegetables pickled in korean style.
This recipe is from the book Khazana Of Healthy Tasty Recipes.
Main Ingredients : Red radish (लाल मूली), White radish (सफेद मूली)
Cuisine : Korean
Course : Main Course Vegetarian
Korean Pickled Vegetables Recipe Card
Contrary to popular belief a vegetarian diet gives you all the nutrients you will ever require to live a fit and healthy life. With low saturated fat and cholesterol, high fiber content and rich complex carbohydrates - veggie delights like greens, pulses and curries are your best bet at a meal which is nutritious and tasty!
You can also find more Main Course Vegetarian recipes like Ratatouille, Aviyal, Saffron And Spinach Casserole, Mushroom Babycorn Curry.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sour
Ingredients for Korean Pickled Vegetables Recipe
Red radish 3-4 small
White radish 1 medium
Button mushrooms 10-15
Carrots 2 medium
Turnips (shalgam) 2 medium
Cauliflower 1/2 medium
Garlic 6-8 cloves
Green chillies 3-4
Spring onions 3
Ginger 1 inch piece
Soy sauce 1 tablespoon
Whole dry red chilli 2
Black pepper powder 1 teaspoon
Star anise 1-2
Salt to taste
White vinegar 3/4 cup
Method
Step 1
Wash, trim and quarter red radishes. Peel, wash and cut white radish into one and a half inch long thin strips. Clean, wash mushrooms well and cut into quarters. Peel, wash and cut carrots and turnips into one and a half inch long thin strips.
Step 2
Cut cauliflower into small florets, wash and soak in warm salted water for ten to fifteen minutes. Drain and keep aside. Peel and wash garlic. Wash green chillies and keep them whole. Peel, wash and trim spring onions, discard the greens and reserve the onion whole.
Step 3
Peel, wash and cut ginger into thin slices. Heat two and a half cups of water with soy sauce, ginger, pepper powder, red chillies, lemon leaves, garlic, star anise and salt to taste. Bring to a boil, reduce heat and simmer for two to three minutes. Add vinegar, the prepared vegetables including green chillies.
Step 4
Remove from heat immediately and stir well. Pour into a glass or ceramic jar and cool. Cover jar with a muslin cloth and let vegetables pickle for two days at room temperature, before using.
Step 5
Stir two to three times a day for uniform pickling. Refrigerate and use a slotted spoon to remove the pickle as and when required. It has a shelf life of two to three weeks.
