A reader’s query reminded me that I hadn’t made turnip kimchi in a long, long time. I don’t know why not; it’s easy and quick to make, and everybody seems to like this pungent, garlicky pickle. So I made a batch, and it disappeared almost as soon as it was ready.
Here’s the recipe:
Sunmukimchi (Turnip Kimchi)
1 pound small turnips, peeled
1½ tablespoons pickling salt
1 to 2 teaspoons hot pepper flakes
3 scallions, minced
8 garlic cloves, minced
1 teaspoon sugar
1¼ cups water
If the turnips are bigger than about 2 inches across, halve them lengthwise. Then slice them very thin crosswise. Put the slices into a bowl, and rub them with 1 tablespoon of the salt. Let them stand at room temperature for about 3 hours, occasionally turning them in their brine.
Drain and rinse the turnip slices, and then drain them again. Add the remaining ½ tablespoon salt, the pepper flakes, the scallions, the garlic, and the sugar. Mix well. Pack the mixture into a quart jar, and pour the water over. The turnips should be covered by about 1 inch. I haven’t found it necessary to weight the turnips; perhaps the garlic and pepper ward off spoilage organisms. If you’re worried, though, add a brine-filled plastic bag or other weight. Cap the jar loosely (unless you’re using a brine bag), and let the jar stand at room temperature.
After six to eight days, when the turnip slices are as sour as you like, cap the jar tightly. Store the jar in the refrigerator, where the kimchi should keep well for several weeks.
This reminds me: It’s time to plant turnips for a winter harvest!