HCP Dishes!

Recipe of the Day:

Korean Pickled Turnips

Posted by hcpadmin

Saturday July 4, 2009

Sunmukimchi, or brined turnips, is a popular and delicious Korean pickle.

Overview

  • Makes 1 quart

Ingredients

  • 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

Instructions

  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 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.
  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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