Vegetable Kimchi
INGREDIENTS
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2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into 3/4" pieces
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3 tablespoons kosher salt
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1 tablespoon sugar
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10 scallions, cut on a diagonal into 1" pieces
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1/3 cup gochugaru (coarse Korean red pepper powder) or 4 1/2 teaspoons crushed red pepper flakes, finely ground
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3 tablespoons finely chopped garlic
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2 tablespoons fish sauce
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1 tablespoon finely chopped peeled ginger
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