1 lb Chinese turnip
1 Scallion
1 tb Fresh ginger
2 c Water
2 tb Salt
2 cl Garlic
1 ts Sugar
Slice the turnip into finger-shaped pieces, 1-1/2" long and 1/2"
wide. Cut the scallion into 1-1/2" lengths, then slice fine
lengthwise. Repeat the same process for the ginger and garlic.
Place these ingredients in a bowl, sprinkle with 1 tb of the salt,
mix well and leave, covered, overnight.
Mix 2 cups water with 1 tb 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.
