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Vegetable Kimchi

Name: Vegetable Kimchi
Cuisine: korean
Ingredients: 2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into 3/4" pieces; 3 tablespoons kosher salt; 1 tablespoon sugar; 10 scallions, cut on a diagonal into 1" pieces; 1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground; 3 tablespoons finely chopped garlic; 2 tablespoons fish sauce; 1 tablespoon finely chopped peeled ginger

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1–3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.
2.
Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
3.
Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
4.
Kimchi can be made 2 months in advance. Open occasionally to release gases.

Recipes sourced from Epicurious.com.

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