Kimchee (Korean Vegetable Pickle) - cooking recipe

Ingredients

1 cup carrot, sliced in 1/4 inch slices
1 cup Chinese cabbage, sliced in 1 inch pieces
1 cup cauliflower, cut into flowerets
2 teaspoons salt
3 green onions, finely chopped (with tops)
2 teaspoons salt
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper flakes

Preparation

Sprinkle carrot, celery cabbage and cauliflowerets 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.