Korean

1.Korean Pickled Vegetables:

Ingredients:
3-4 small red radish (round)
1 medium white radish
10-15 fresh mushrooms
2 medium carrots
2 medium turnips
1/2 medium cauliflower
6-8 cloves garlic
3-4 green chillies
3 spring onion
1 inch ginger piece
1 tbsp Soya sauce
1 tsp pepper powder
2 red chillies whole)
2-3 lemon leaves
1-2 aniseeds
Salt to taste
3/4 cup white vinegar

Method:
Wash all vegetables. Trim and quarter the red radish. Cut white radish into 1 1/2 inches long thin strips and mushrooms into quarters. Peel carrots and turnips cut into 1 1/2 inches long thin strips. Cut the cauliflower into small florets, blanch and keep aside. Peel the garlic and wash the green chillies. Keep them whole. Trim the spring onion, discard the green leaves and reserve the onion whole. Scrape and cut ginger into thin slices. Heat 2 1/2 cups water with Soya sauce, ginger, pepper powder, dried red chillies, lemon leaves, peeled garlic, aniseeds and salt to taste. Bring to boil and then simmer for 2-3 minutes. Add the vinegar, vegetables and green chillies. Remove from heat immediately and stir well. Pour in a jar and cool. Cover with a muslin cloth and let the vegetables pickle for two days at room temperature. Stir two or three times a day. Refrigerate and use. It has a shelf life of 2-3 weeks.