Pickled Vegetables

Pickled Vegetables, or 'Kimchi,' is a vibrant and tangy Korean breakfast dish that brings a burst of flavor to your morning. This quick and easy recipe will elevate your breakfast table with its delightful crunch and zesty taste.

Ingredients

• Carrot - 100 grams, julienned
• Cucumber - 100 grams, julienned
• Radish - 100 grams, julienned
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onion - 2 stalks, chopped
• Salt - 1 teaspoon
• Sugar - 1 tablespoon
• Rice vinegar - 120 milliliters
• Sesame oil - 1 teaspoon
• Red pepper flakes (gochugaru) - 1 teaspoon (optional)

Steps

1. In a bowl, combine the julienned carrot, cucumber, and radish.
2. Sprinkle the salt over the vegetables and let them sit for 15 minutes to draw out moisture.
3. In another bowl, mix together the sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using) until the sugar is dissolved.
4. After 15 minutes, rinse the salted vegetables under cold water and drain well.
5. Add the vegetables to the vinegar mixture and toss to combine.
6. Stir in the chopped green onion and ensure everything is evenly coated.
7. Transfer the mixture to a clean jar and let it pickle in the refrigerator for at least 15 minutes before serving.

Nutrition

• Calories: 35
• Protein: 1 g
• Carbs: 8 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.
• Probiotics from fermentation can aid in digestion.

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