Vegetable Kimchi

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 1 ingredient. The key ingredients include: ["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"].

Yes, Vegetable Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.