Turnip-Water Kimchi (Korean Dong Chimi)
Yield
4 servingsPrep
30 minCook
30 minReady
1 daysLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chinese preserved turnip
|
* |
| 1 | each |
scallions, spring or green onions
|
|
| 1 | tablespoon |
ginger
fresh |
|
| 2 | cups |
water
|
|
| 2 | tablespoons |
salt
|
|
| 2 | Cloves |
garlic
|
*
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chinese preserved turnip
|
* |
| 1 | each |
scallions, spring or green onions
|
|
| 15 | ml |
ginger
fresh |
|
| 473 | ml |
water
|
|
| 3E+1 | ml |
salt
|
|
| 2 | Cloves |
garlic
|
*
|
| 5 | ml |
sugar
|
|
Directions
- Slice the turnip into finger-shaped pieces, 1½ inches long, 1½ inches wide Cut the scallion into 1½-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.
