Korean Refrigerator Pickles
These Korean pickles can be eaten after about an hour, but the flavors develop better overnight.
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Recipe Summary
Ingredients
10
Original recipe yields 10 servings
Directions
Cook's Notes:
Use white vinegar in place of rice vinegar if you like.
Kosher salt or sea salt can substitute for the pickling salt.
Editor's Note:
Nutrition data for this recipe includes sodium from the full amount of pickling ingredients. The actual amount salt and vinegar consumed will vary.
Nutrition Facts
Per Serving:
17 calories; protein 0.6g; carbohydrates 3.7g; fat 0.3g; sodium 2110.4mg.
Full Nutrition
