1 lb chinese turnip
1 scallion
1 tbsp fresh ginger
2 cup water
2 tbsp salt
2 cloves garlic
1 tsp sugar
A Recipe for
Turnip-Water Kimchi (Korean Dong Chimi)
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
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This is a recipe for Turnip-Water Kimchi (Korean Dong Chimi) from the recipe cookbook of Recipes-to-go (Asian)
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Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
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Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
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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.
From: The Korean Cookbook, By Judy Hyun.
Serves: 4
Turnip-Water Kimchi (Korean Dong Chimi) Recipe brought to you by Recipes To-Go