Vegetable Kimchi
Ingredients
- 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
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