Turnip-Water Kimchi (Korean Dong Chimi)

Title:
Turnip-Water Kimchi (Korean Dong Chimi)

Yield:
4 Servings

Categories:
Salads,
Vegetables,
Korean,
Vegetarian,
Ethnic




Ingredients:





     1 lb Chinese turnip


     1    Scallion


     1 tb Fresh ginger


     2 c  Water


     2 tb Salt


     2    Cloves garlic


     1 ts Sugar






 1.  Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2


 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine


 lengthwise. Repeat the same process for the ginger and garlic. Place these


 ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and


 leave, covered, overnight.


 


 2.  Mix 2 cups water with 1 tablespoon of the salt and the sugar in a


 separate bowl.  Let this mixture stand overnight, then pour it over the


 kimchi. Keep at room temperature for 24 hours. Transfer to jars and


 refrigerate. It will keep for at least 1 week.


 


 From: The Korean Cookbook, By Judy Hyun.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini