Lunch: Vegetable Kimchi
Turn any vegetable into an addictive spicy pickle with this simple technique.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Vegetable Kimchi
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Ingredients
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
Instructions
In a large bowl, toss together vegetables, salt, and sugar. Let sit at room temperature 1 –3 hours for juices to release. Add scallions, gochugaru, garlic, fish sauce, and ginger; toss to coat.
Divide kimchi between two 1-qt. jars, distributing liquid evenly and leaving 1" headspace.
Eat immediately or let sit on countertop 2 days to allow fermentation to begin before refrigerating. Flavors will deepen over time.
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Nutrition Facts
Serving Size: 2
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
