HCP Dishes!

Korean Pickled Turnips

Posted by Avi

Tuesday February 1, 2011

On Sunday, I went with a friend who’s very interested in food to an Asian market and food court in Baltimore. He’s Korean, which made it especially nice to have him along: although the food court had illustrated menus, unless you could read Korean there was no way to know exactly what you were ordering.

He chose two dishes for us to share: a seafood and tofu soup — its shrimp-and-mussels-based broth spiced with red pepper flakes — and a platter of sweet barbecued beef.

Each was served with a rounded bowl of white rice flecked with wild black rice. There were also a few small plates of pickles.

We know that kimchi is the classic Korean pickle; it’s their version of sauerkraut, and, I’d argue, far more interesting. But they serve other pickles too: the soup and barbecued beef came with not only cabbage kimchi but also radish kimchi and pickled turnips.

The turnips, called sunmukimchi in Korean, were especially good: they had a different crunch and a little sweetness to contrast the chili pepper flakes.

They’re also not hard to make. Here’s a Linda Ziedrich pickled turnips recipe from her book The Joy of Pickling:

Korean Pickled Turnips

Makes 1 quart

1 pound (about 6) small turnips, peeled
1½ tablespoons pickling salt
1 to 2 teaspoons hot pepper flakes
3 scallions, minced
8 garlic cloves, minced
1 teaspoon sugar

1. Slice the turnips very thinly crosswise. (If they are bigger than about 2 inches across, halve them lengthwise first.) 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.

2. Drain and rinse the turnip slices, and then drain them again. Add the remaining ½ tablespoon salt and the remaining ingredients. Mix well. Put the mixture into a quart jar and pour water over the contents so they are covered by about 1 inch. Cap the jar loosely and let it stand at room temperature.

3. After 6 to 8 days, when the turnips are as sour as you like, cap the jar tightly. Store the jar in the refrigerator, where the pickle should keep for several weeks.


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    1. Tweets that mention Korean Pickled Turnips » Inspiring Cookbook & Parenting Guides You Can Trust » Harvard Common Press -- Topsy.com Tuesday, February 1, 2011

      [...] This post was mentioned on Twitter by Bruce Shaw, Adam Salomone. Adam Salomone said: Having delicious fun with Korean food…a different take on kimchi: http://bit.ly/i3mRY7 [...]

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