Vegetable Kimchi

• 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

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.
2. Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
3. Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
4. Kimchi can be made 2 months in advance. Open occasionally to release gases.

crunchy vegetables, kosher salt, sugar, scallions, gochugaru, garlic, fish sauce, peeled ginger

Taken from www.epicurious.com/recipes/food/views/vegetable-kimchi (may not work)