Photo by Ted Cavanaugh
Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.
Recipe information
Yield
Makes 2–4 quarts
Ingredients
2
pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into ¾" pieces
3
tablespoons kosher salt
1
tablespoon sugar
10
scallions, cut on a diagonal into 1" pieces
⅓
cup gochugaru (coarse Korean red pepper powder) or 4½ teaspoons crushed red pepper flakes, finely ground
3
tablespoons finely chopped garlic
2
tablespoons fish sauce
1
tablespoon finely chopped peeled ginger
Need to make a substitution?
Preparation
Step 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.
Step 2
Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
Step 3
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 in advance. Open occasionally to release gases.