Improvised Beet & Cucumber Kimchi

Today, as usual, we are going to be working with whatever is around in the kitchen that looks like it might be pickle ingredients: 4 beets, 2 cucumbers, 8 cloves of pickled garlic from a previous batch of pickles, and a pitifully small piece of ginger found in the fridge:

Plus, 3/4 of a lemon found lying on the kitchen table:

What was done:

Washed and trimmed the rough parts off the beets and chopped them up, sliced the cucumbers, then tossed veggies with 1 tablespoon of kosher salt and the juice of the 3/4 lemon:

Coarsely chopped the garlic and ginger with 2 tablespoons of Korean pepper paste and 2 tablespoons of Korean coarse red pepper in a food processor:

Mixed everything up in a bowl:

And packed it all into a jar:

The jar is now sitting atop the fridge, loosely capped so that any gases can escape. As the pickles sit there, the beets are throwing off a lot of pretty red juice, and every now and then I'm shutting the jar tighter and turning it so the vegetables get coated. In a day or so we'll have our first taste test!