AI-generated imageGanghwa Turnip Kimchi (4 Servings)
A regional kimchi of firm Ganghwa turnips in a spicy red brine. Allow fermentation time beyond the active preparation.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Scrub the turnips under running water, trim any damaged parts, and cut into 2 cm pieces.
- 02
Toss with 70 g coarse salt for about 25 minutes, turning once; discard the released liquid.
- 03
Wash and cut green onions into 3 cm lengths. Stir chili flakes, garlic, ginger juice and fish sauce into 500 mL water.
- 04
Fold turnips and scallions into the brine and transfer to a clean fermentation-safe container; keep the vegetables submerged.
- 05
Leave headspace and monitor in a cool room. The source suggests roughly one day at room temperature, then two days chilled, but timing depends on temperature; refrigerate once gently bubbly and tangy.
- 06
Serve with clean utensils and keep refrigerated. Discard if there is mold, rotten odor or unusual spoilage.
Helpful source links
Before you cook
Use clean utensils, keep vegetables under brine, monitor fermentation as room temperatures vary, and discard moldy or spoiled batches. Refrigerate when ready; contains fish sauce.
Allergens: 생선(멸치액젓) / Fish (anchovy fish sauce) / 魚（イワシ魚醤）
Image & source credits
AI-generated image.
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