Vegetable Kimchi Recipe

Vegetable Kimchi Recipe

  • 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
  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.
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