Salted Vegetables Recipe
Salted vegetables are frequently used as a main dish cooked with meat or other vegetables or as a side dish.
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Ingredients
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Vegetables
Salt brine & seasonings
Finish & optional additions
Method
Vegetables
- 1
Prepare vegetables
Shred the cabbage into 6 cups packed measure. Peel and julienne the carrots and daikon; trim and cut green beans into 1-inch pieces. Thinly slice the scallions and garlic, and julienne the ginger. Place all prepared vegetables (cabbage, carrots, daikon, green beans, scallions, garlic, ginger) in a large non-reactive mixing bowl.
- 2
Salt the vegetables
Sprinkle 3 tablespoons kosher salt evenly over the vegetables. Using clean hands or tongs, toss and massage the vegetables for 3–5 minutes until they begin to soften and release liquid. This draws moisture out and lightly wilts the vegetables.
- 3
Rest and drain
Cover the bowl loosely and let sit at room temperature for 30 minutes. After resting, press the vegetables firmly with a plate or use a colander to drain off the liquid. Reserve about 2 tablespoons of the liquid if you want a slightly tangy brine for finishing; otherwise discard the liquid and gently squeeze the vegetables to remove excess moisture.
Salt brine & seasonings
- 4
Rinse and adjust salt
If the vegetables taste too salty after pressing, quickly rinse them under cold running water in a colander and squeeze out excess water. Combine 1/2 cup water with 2 tablespoons rice vinegar, 1 teaspoon sugar and 1 teaspoon kosher salt (this creates a light seasoning brine). Stir until sugar and salt dissolve.
- 5
Toss with seasoning
Place the drained vegetables back in the bowl. Pour the prepared seasoning brine (or the reserved vegetable liquid plus vinegar and sugar) over the vegetables and toss thoroughly to distribute seasonings evenly. Taste and adjust: add up to 1 teaspoon additional kosher salt if needed.
Finish & optional additions
- 6
Dress the vegetables
Heat 2 tablespoons neutral oil in a small skillet over medium heat until shimmering. Remove from heat and carefully stir in 1 teaspoon toasted sesame oil. Pour the warm oil mixture over the seasoned vegetables and toss to coat; the warm oil softens flavors and brings out aromatics (garlic and ginger).
- 7
Add final touches
Sprinkle toasted sesame seeds and red pepper flakes (if using) over the vegetables and toss. Add chopped cilantro or parsley if desired. Adjust acidity with a splash more rice vinegar to taste.
- 8
Serve or store
Serve immediately as a side dish, or refrigerate in an airtight container for up to 4 days. If storing, flavors will meld and become more pronounced after several hours. Bring to room temperature or briefly toss with another splash of vinegar/oil before serving if chilled.