Ted Cavanaugh
Use your alt kimchi in rice bowls or chop it up and spoon over steak.
Recipe information
Yield
Makes 2 quarts
Ingredients
2
pounds crunchy vegetable of choice (such as daikon, radishes, kohlrabi, cucumbers, carrots, or green beans), cut into ¾-inch pieces
3
tablespoons kosher salt
1
tablespoon sugar
10
scallions, cut on a diagonal into 1-inch pieces
⅓
cup gochugaru (coarse Korean red pepper powder), or 4½ teaspoons crushed red pepper flakes, ground in a spice mill
3
tablespoons finely chopped garlic
2
tablespoons fish sauce
3
teaspoons finely chopped peeled ginger
Special Equipment
Two 1-quart glass jars
Preparation
Step 1
Toss vegetables, salt, and sugar in a large bowl. Let sit at room temperature at least 1 hour and up to 3 hours to allow juices to release.
Step 2
Add scallions, gochugaru, garlic, fish sauce, and ginger; toss until well coated. Divide kimchi between jars, making sure to distribute liquid evenly and leaving 1" headspace. Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
Step 3
Do Ahead: Kimchi can be made 2 months ahead. Cover and chill. Open occasionally to release accumulated gas.
Nutrition Per Serving
Calories (kcal) 20 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 1 Sodium (mg) 420