Quick Basic Kimchi

Serves
makes marinade for one pound vegetables
Cook
30 minutes

MATT TAYLOR-GROSS

Published on February 2, 2016

The next time your CSA box presents a conundrum or your garden explodes with a particular vegetable, turn to this time-honored Korean solution: kimchi it. Fresh vegetables transform into a spicy, fragrant, flavor-packed condiment with Matt Rodbard's easy technique for quick-fermenting at home.

Note: Kimchi is ready after 30 minutes, but if you would like to age it, leave, covered, at room temperature 2–3 days, and then refrigerate for up to 1 month.

Featured in: How to MacGuyver Your Dinner

Ingredients

5 tbsp. sugar
3 tbsp. kosher salt
1 lb. Persian cucumbers, daikon radishes, baby bok choy, scallions, cauliflower, carrots, or napa cabbage (or a mix of any combination), roughly chopped
¹⁄₂ cup peeled, cored, and finely chopped Asian pear
¹⁄₂ cup coarsely ground gochugaru (Korean red chile flakes)
¹⁄₄ cup fish sauce
2 tsp. minced ginger
2 cloves garlic, minced

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Instructions

Step 1

In a large bowl, combine 3 tablespoons sugar with the salt. Add the vegetables, toss until evenly coated in the sugar and salt, and let stand for 20 minutes.

Step 2

Meanwhile, in a food processor, combine the remaining 2 tablespoons sugar with the pear, gochugaru, fish sauce, ginger, and garlic and purée until smooth.

Step 3

Lift the vegetables from the bowl, squeeze to release any liquid, and transfer to another large bowl. Scrape the purée onto the vegetables, toss to coat, and serve immediately.