Recipe Instructions:
1/2 pound combined brightly colored peppers, carrots, and red cabbage
1/4 teaspoon pickling salt
4 teaspoons organic cane sugar
3 tablespoons rice wine vinegar
1 sprig lime leaf basil or cilantro, chopped
other herbs or spices of your choice, like hot pepper flakes or red pepper threads, shilgochu
Directions
Heat the vinegar with the sugar so it dissolves; let cool.
Slice your vegetables into slivers of your choice thickness. I like a chunky large matchstick size.
In a bowl add the salt to the slivered vegetables and let stand for 10 minutes. Then rinse with cool water and drain well. Pack these in a pint size glass jar.
Add chopped fresh herbs and any other additional spices such as Shilgochu, or hot pepper flakes, to the cooled vinegar. Pour over the vegetables in the jar. Cover tightly. Let them rest for at least 1 hour; I place the jar on its side: Rotate the jar to make sure the vinegar reaches all the vegetables every 15 minutes or so. Store tightly covered in the refrigerator for up to a week. Drain and serve this as a condiment as pictured in my bánh mì.
