Turnip-water Kimchi (korean Dong Chimi)

Many men think of the call to give themselves for a woman solely in terms of her protection. They say, “I would defend her if there was trouble. If someone attacked her I would step up for her protection.” But they fail to realize that when a woman enters a dating relationship, she mainly needs to be protected from the sins of the very man to whom she is offering her heart. The enemy that men need to stand up to is the one who lives within themselves: the one who is selfish, insensitive, and uncommitted. It is when that man is put to death that the woman will be safe and will be blessed in the relationship (Richard and Sharon Phillips).

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Korean	Ethnic, Korean, Salads, Vegetables, Vegetarian	4	Servings

INGREDIENTS

1	lb	Chinese turnip
1		Scallion
1	T	Fresh ginger
2	c	Water
2	T	Salt
2		Cloves garlic
1	t	Sugar

INSTRUCTIONS

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. 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

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 10 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 3493.5mg Potassium: 35.7mg Carbohydrates: 2.4g Fiber: <1g Sugar: 1.3g Protein: <1g

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Sam Storms