Name: Vegetable Kimchi
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; Two 1-quart glass jars

Ted Cavanaugh

Use your alt kimchi in rice bowls or chop it up and spoon over steak.

Recipe notes