| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Korean |
Salads, Vegetables, Korean, Vegetarian, Ethnic |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chinese turnip |
| 1 |
|
Scallion |
| 1 |
tb |
Fresh ginger |
| 2 |
c |
Water |
| 2 |
tb |
Salt |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Sugar |
INSTRUCTIONS
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
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