Turnip Kimchee

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Turnip Kimchee

 

5 pounds turnips

4 quarts oil

1 cup rock salt

1/4 cup sugar

2 tablespoons minced garlic

1 1/2 teaspoons paprika

1 1/2 tablespoons minced ginger root

1 1/2 teaspoons ground red pepper

1 tablespoon sugar

 

Pare and cut turnips crosswise into thirds, then lengthwise into quarters.

Combine water, rock salt and 1/4 cup sugar in a large bowl. Put turnips into

water and place a weighted plate on top to keep them submerged. Soak for 6

hours. Rinse turnips 5 times in cold water. Drain and put into jars. Combine

remaining ingredients and pour over turnips. Let stand at room temperature for 2

days, then refrigerate. Yields 2 quarts.