Vegetable Kimchi
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
44
Spice
42
Sweetness
45
Sourness
48
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
In a large bowl, toss together vegetables, salt, and sugar
2
Let sit at room temperature 1–3 hours for juices to release
3
Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat
4
Divide kimchi between two 1-qt
5
Jars, distributing liquid evenly and leaving 1" headspace
6
Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating
7
Flavors will deepen over time
8
In a large bowl, toss together vegetables, salt, and sugar
9
Let sit at room temperature 1–3 hours for juices to release
10
Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat
11
Divide kimchi between two 1-qt
12
Jars, distributing liquid evenly and leaving 1" headspace
13
Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating
14
Flavors will deepen over time
15
Do Ahead Kimchi can be made 2 months in advance
16
Open occasionally to release gases
17
Kimchi can be made 2 months in advance
18
Open occasionally to release gases