Name: Vegetable Kimchi
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

Small glass bowls of various sizes filled with different kinds of vegetable kimchi.

Photo by Ted Cavanaugh

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

Recipe notes

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Recipe notes

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