Clay's Kitchen : 한국어조리법 (Korean Recipes)

한국어조리법 (Korean Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Dong Chimi (Turnip-Water Kimchi)

Recipe from: The Korean Cookbook by Judy Hyun
Servings: 4

1 pound Chinese turnip
1 scallion
1 tablespoon fresh ginger
2 cups water
2 tablespoons salt
2 cloves garlic, minced
1 teaspoon sugar

Slice the turnip into finger-shaped pieces, 1 ½ inches long and ½ inch wide. Cut the scallion into 1 ½-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.

Search for Recipes, Search using Google, or Return to Cookbook Index