Turnip-water Kimchi (korean Dong Chimi)
| 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)
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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