Korean Spicy Pickled Mixed Vegetables

Ingredients

Estimated total cost: €8.10 · €1.35/serving

• 2 pounds crunchy vegetables (such as radishes, asparagus, carrots, cucumbers, beets, or turnips), cut into piecesEst. price €2.50–€5.00
• 3 tablespoons kosher saltEst. price €0.15–€0.40
• 1 tablespoon sugarEst. price €0.05–€0.15
• 10 scallions, cut on a diagonal into 1 piecesEst. price €1.50–€3.00
• cup gochugaru (coarse Korean red pepper powder) or 4 teaspoons crushed red pepper flakes, finely groundEst. price €3.00–€8.00
• 3 tablespoons finely chopped garlicEst. price €0.30–€0.80
• 2 tablespoons fish sauceEst. price €0.40–€1.20
• 1 tablespoon finely chopped peeled gingerEst. price €0.20–€0.50

Steps

1. 1

   Combine the vegetables, salt, and sugar in a spacious bowl. Allow the mixture to rest at room temperature for 1-3 hours to extract the juices. Introduce scallions, gochugaru, garlic, fish sauce, and ginger to the bowl and mix well until evenly coated.

2. 2

   Split the kimchi evenly between two 1-quart jars, making sure to distribute the liquid equally while leaving a 1-inch space at the top.

3. 3

   Consume right away or leave at room temperature for 2 days to kickstart the fermentation process before transferring to the refrigerator. The flavors will intensify as it sits.

Full steps, exact amounts, and Cook Mode are available after sign-in.

• Cultural note

  Korean Spicy Pickled Mixed Vegetables, also known as 'Oi Muchim', is a popular banchan (side dish) in Korean cuisine. It is traditionally served as a flavorful and spicy accompaniment to rice and meat dishes.

• Seasonal note

  Korean Spicy Pickled Mixed Vegetables are best made in the summer and fall when a variety of fresh crunchy vegetables are in season.

• Health note

  This dish is low in calories and fat, high in fiber, and rich in vitamins A and C from the mixed vegetables. However, the high sodium content may be a concern for individuals with high blood pressure.