Vegetable Kimchi

By lorik

Makes 2 quarts

Ingredients

• 2 lbs of crunchy vegetables (Radishes, Asparagus, Carrots, Cucumbers, Beets or Turnips work well), cut into 3/4" pieces
• 3 Tbsp Kosher salt
• 1 Tbsp sugar
• 10 Scallions, cut on a diagonal into 1" pieces
• 1/3 cup gochugaru (Coarse Korean red pepper powder) or 4 1/2 tsp crushed red pepper flakes finely ground
• 3 Tbsp finely chopped garlic
• 2 Tbsp fish sauce
• 1 Tbsp finely chopped, peeled ginger

Details

Adapted from savuer.com

Preparation

Step 1

Toss vegetables with salt and sugar in a large bowl. Let sit at room temperature 1-3 hours for juices to release.

Add remaining ingredients, toss to coat. Divide kimchi between two 1 quart jars, distributing liquid evenly and leaving 1" headspace. Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.

Do Ahead: Kimchi can be made 2 months ahead. Cover and chill. Open occasionally to release gasses. Makes 2-4 quarts.