By: David T.

[Show all recipes by David T.]

Description:
Time:	4 hr 25 min (10 min to prepare, 4 hr 15 min to cook)
Meal type:	Lunch
Ethnicity:	Korean
Number of Servings:	4
Ingredients:	1 each lb Chinese turnip 1 each scallion 1 tablespoon Fresh ginger 2 cup water 2 tablespoon salt 2 each cloves garlic 1 teaspoon sugar
Directions:	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.
Notes: