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Turnip-Water Kimchi (Korean Dong Chimi)

Make Turnip-Water Kimchi (Korean Dong Chimi) at home with Water, Salt, Garlic, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 2 tbsp
• 2 clove
• 1 tsp

Method (preview)

1. 1

   Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide.

2. 2

   Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise.

3. 3

   Repeat the same process for the ginger and garlic.

4. 4

   Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight.

5. 5

   Mix 2 cups water with 1 tablespoon of the salt and the sugar in a separate bowl.

6. 6

   Let this mixture stand overnight, then pour it over the kimchi.

7. 7

   Keep at room temperature for 24 hours.

8. 8

   Transfer to jars and refrigerate.

9. 9

   It will keep for at least 1 week.