Korean Refrigerator Pickles
You can eat it an hour after soaking but for best results, allow to soak overnight before consumption.
Recipe Summary Korean Refrigerator Pickles
These Korean pickles can be eaten after about an hour, but the flavors develop better overnight.Ingredients | Pickled Cabbage Korean Style1 pound cucumbers, peeled1 medium onion, halved and sliced3 tablespoons pickling salt1 large clove garlic, minced2 tablespoons Korean red pepper flakes (gochugaru)3 cups rice vinegar, or as neededDirectionsQuarter cucumbers lengthwise and cut into bite-sized pieces.Put cucumbers and onions in a bowl and cover with salt. Mix gently to coat all the pieces with salt. Cover with plastic wrap and refrigerate for about 2 hours.Drain cucumbers and onion in a colander. Place back into the bowl and fill with water; stir to rinse. Drain again.Combine garlic and gochugaru in a 1-quart Mason jar. Add the cucumbers and onion. Fill jar to the top with vinegar. Refrigerate 1 hour to overnight.Use white vinegar in place of rice vinegar if you like.Kosher salt or sea salt can substitute for the pickling salt.Nutrition data for this recipe includes sodium from the full amount of pickling ingredients. The actual amount salt and vinegar consumed will vary.Info | Pickled Cabbage Korean Styleprep: 15 mins additional: 3 hrs total: 3 hrs 15 mins Servings: 10 Yield: 1 quart-sized jar
TAG : Korean Refrigerator PicklesWorld Cuisine Recipes, Asian, Korean,
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