Tangy & Refreshing! Autumn Turnip Kimchi Made with Seasonal Ganghwa Turnips
How to Make Refreshing Turnip Kimchi with the Flavors of Autumn
Savor the unique taste of autumn! Let’s make crisp and tangy turnip kimchi using fresh Ganghwa turnips. This dish will add a rich, seasonal flavor to your table.
Main Ingredients
- 10kg Turnips
- 1 bunch Chives
- 15 Tbsp Coarse Sea Salt
- 1.5L Water
Cooking Instructions
Step 1
First, prepare the turnips and their green leaves (mucheong). Wash them thoroughly. Cut the mucheong into approximately 5cm lengths. Slice the turnips into 1cm thick, square pieces (nabak-style). It’s important to slice them so they absorb the salt evenly during the brining process.
Step 2
In a large bowl or container, pour 1.5 liters of water and add 15 tablespoons of coarse sea salt. Stir well until the salt is completely dissolved. This saltwater will be used to brine the turnips and mucheong.
Step 3
Place the cut mucheong into the prepared saltwater and mix well to brine. We brine the mucheong separately because they pickle relatively quickly, and the resulting brine can be used later in the seasoning. Do not discard this brine!
Step 4
While the mucheong is brining, let’s make the delicious seasoning for the turnip kimchi. First, prepare 4 cups of gochugaru (Korean chili flakes).
Step 5
Add 2 cups of saeujeot (fermented salted shrimp) and 1/2 cup of myeolchi aekjeot (fermented anchovy sauce) for a deep umami flavor.
Step 6
Generously add 1 cup of minced garlic to enhance the flavor of the seasoning.
Step 7
Grate or finely mince 1 onion. The sweetness from the onion will add to the kimchi’s savory depth.
Step 8
An apple (1) is a secret ingredient that adds sweetness and a refreshing touch. You can grate it for a smoother seasoning, but today, we’ll slice it thinly. Slicing it will also give you a nice crunchy texture.
Step 9
Combine all the prepared seasoning ingredients (gochugaru, saeujeot, myeolchi aekjeot, minced garlic, onion, and apple) in a bowl and mix well until evenly combined.
Step 10
Drain the brined mucheong slightly, then add it to the seasoning mixture. Importantly, do not discard the brine from the mucheong; pour it directly into the seasoning. This brine will become the delicious base liquid for the kimchi.
Step 11
Now, mix the seasoning and mucheong together thoroughly so the seasoning coats everything evenly. As the mucheong wilts slightly, the flavors will meld beautifully.
Step 12
Finally, add the sliced turnips and gently mix to ensure the seasoning is evenly distributed. Be careful not to mix too vigorously, as this can break down the turnips. Your delicious turnip kimchi is now complete! Let it ferment and enjoy.
