Quick Pickled Veggies - Kimchi style!

Not only am I obsessed by chickpeas, I apparently am obsessed with Mark Bittman. Or at least his How to Cook Everything and How to Cook Everything Vegetarian.  While not obsessed by pickles, I am passionate about those salty things - capers, olives, pickles, tapenades - they're all great. I throw them on my salads or morning eggs for a bit of low calorie zest. So naturally it was just a matter of time before I made Mark Bittman's quick pickled vegetables.

When he says quick, boy he means it! I sliced up carrots, onions, nappa cabbage and cucumbers (no fingers this time!) and covered them in kosher salt. Let it rest a colander for about 30 minutes. Rinsed it twice to remove all the salt.

Blotted it dry with paper towels.

Added fish sauce, sriracha hot sauce, soy sauce, sesame oil, stevia, garlic, ginger and sliced shiso leaves (green perilla).

Tossed it and ate it with relish! (oh, the pun, the pun!)

A light lunch of kimchi pickled veggies with asian egg salad (edamame, wasabi, mayo, tamari) - yummy!