Korean-style Pickled Vegetables

Korean-style pickled vegetables offer a vibrant, tangy crunch that enhances any meal. This authentic appetizer is not only delicious but also a refreshing way to enjoy the natural flavors of fresh vegetables.

Korean-style Pickled Vegetables
15 minutes
Difficulty: Easy
Japanese
50 kcal

Ingredients

  • Carrot - 100 grams, julienned
  • Cucumber - 100 grams, julienned
  • Daikon radish - 100 grams, julienned
  • Red bell pepper - 50 grams, thinly sliced
  • Garlic - 2 cloves, minced
  • Ginger - 1 teaspoon, grated
  • Rice vinegar - 60 ml
  • Water - 60 ml
  • Sea salt - 1 teaspoon
  • Coconut sugar - 1 teaspoon
  • Sesame oil - 1 teaspoon
  • Chili flakes - 1/2 teaspoon (optional)

Steps

  1. In a mixing bowl, combine the rice vinegar, water, sea salt, coconut sugar, minced garlic, grated ginger, and sesame oil. Stir until the salt and sugar dissolve.
  2. Add the julienned carrot, cucumber, daikon radish, and sliced red bell pepper to the bowl. Mix well to ensure the vegetables are well-coated with the pickling liquid.
  3. If using, sprinkle the chili flakes over the vegetables and mix again.
  4. Transfer the vegetable mixture to a clean glass jar, pressing down to eliminate air pockets. Pour any remaining pickling liquid over the top.
  5. Seal the jar and let it sit at room temperature for 30 minutes, then refrigerate for at least 2 hours before serving for best flavor.

Nutrition

  • Calories: 50
  • Protein: 1 g
  • Carbs: 12 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 300 mg
  • Cholesterol: 0 mg
  • Total Fat: 2 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 2 g
  • Water: 0.1 L

Health Benefits

  • Rich in vitamins and minerals from fresh vegetables.
  • Provides probiotics from the fermentation process, promoting gut health.

Tags

JapanesePaleoAppetizer