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 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

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.