Name: Vegetable Kimchi
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

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

Steps

Combine the vegetables with salt and sugar in a large bowl by tossing. Leave at room temperature for at least 1 hour and up to 3 hours so the juices release.
Toss in the scallions, gochugaru, garlic, fish sauce, and ginger until thoroughly coated. Divide between the jars with the liquid distributed evenly, leaving 1" headspace. Eat right away, or leave on the countertop for 2 days to start fermentation before refrigerating. The flavour will deepen over time.
For advance preparation, the kimchi can be made 2 months ahead. Keep covered and chilled, opening occasionally to release gas that has accumulated.