Earthy Delights Recipe
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Turnip Kimchi

Turnip Kimchi
Kimchi is widely considered to be a very healthful food, as it is primarily made from vegetables, is high in fiber and low in calories. According to some sources, one serving also provides up to 80% of the daily recommended amount of vitamin C and carotene. In addition, most types of kimchi contain onions, garlic, and peppers, all of which contain natural compounds that are believed to promote good health. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron and contains a number of bacteria that are beneficial to healthy digestion.
Ingredients:

3 lb turnips
1 Tbsp coarse salt
1 Tbsp sugar
5 Tbsp Korean chili powder
1 tsp crushed chili flakes (or to taste)
1/2 oz chili threads (optional)
3 cloves garlic, crushed & coarsely chopped
6 spring onions, thinly sliced
1 tsp fish sauce
1 Tbsp fresh ginger, peeled and chopped

Directions:

 

Peel the turnips and cut into 3/4 inch cubes. Place in a bowl and toss with the coarse salt until well-coated. Allow to stand for about 30 minutes. Transfer to a non-reactive colander and drain well.

 

Combine all remaining ingredients with the salted & drained turnip cubes and mix gently, but thoroughly. Place the kimchi mixture into a large, clean jar and gently push down with the handle of a wooden spoon. Cover tightly and allow to stand at room temperature for at least 2 days. Refrigerate for about 2 weeks to allow the kimchi to continue to ferment slowly. While you can eat most varieties of kimchi immediately, turnip kimchi is at it’s best if allowed to ferment fully before eating. Remember, the longer it ages, the more tangy and sour it will become.

 

Hint: Good fermentation is the key to successful kimchi. You can jumpstart a strong fermentation by adding a little whey, the clear liquid that forms on the surface of yogurt. Make sure it’s a “live culture” (or homemade) yogurt – the whey will be chock-full of lactobacillus, the beneficial bacteria that is responsible for the fermentation of milk into yogurt. This same bacteria will promote a vigorous fermentation in your kimchi!