Ggakdughee [깍두기] Korean turnip is cut into cubes and flavored with The Basic Red Pepper Kimchi Sauce for a spicy crispy Kimchi. Turnip Kimchi needs to be fully fermented for best taste.
Kosher Salt to Turnips: 1 tablespoon to 3 pounds
The Basic Sauce to Turnips: 1/4 cup to 1 pound
3 pounds turnips
1 tablespoon kosher salt
Cut the turnip into 1 inch cubes. Transfer to a bowl. Add 1 tablespoon of kosher salt. Set aside for 15 to 20 minutes. Drain in a colander over the sink. Transfer the turnip cubes to a large bowl.
To the sweet flour rice base, add The Basic Sauce, sugar and green onions. Pour over the turnips. MIx to combine well. Transfer to a container. Leave at room temperature for 2 to 3 days.
Turnip kimchi needs to be fully fermented for best taste.