Vegetable Kimchi
A vibrant Korean-style fermented vegetable dish made with assorted crunchy vegetables, seasoned with gochugaru, garlic, ginger, and fish sauce. This versatile kimchi recipe allows for customization with your choice of vegetables while maintaining the traditional spicy and umami-rich flavors.
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 whole scallions, cut on a diagonal into 1" pieces
- •⅓ 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
Cooking Instructions
- 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.
180 min
- 2.
Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
10 min
- 3.
Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
2880 min
- 4.
Kimchi can be made 2 months in advance. Open occasionally to release gases.
