Recipe of the Day:
Korean Pickled Turnips
Posted by hcpadminSaturday July 4, 2009
Sunmukimchi, or brined turnips, is a popular and delicious Korean pickle.
- Makes 1 quart
- 1 pound (about 6) small turnips, peeled
- 1 1/2 tablespoons pickling salt
- 1 to 2 teaspoons hot pepper flakes
- 3 scallions, minced
- 8 garlic cloves, minced
- 1 teaspoon sugar
- 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.
- Drain and rinse the turnip slices, and then drain them again. Add the remaining 1/2 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.
- 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.