Turnip Pickle(물김치)

 

My son doesn't like the normal Kimchi, which is a bit hot for him, and I make this mild version of Kimchi for him as I want him to eat Kimchi, which I believe it has lots of lactic acid that is known as a bacteria keeps our intestines healthy. Korean Kimchi is known as a good source of lactic acid.

Ingredients
turnip ( at Korean shop)
spring onions, garlic, ginger
coarse salt for marinating
salt for seasoning


Instruction
Cut the turnip in bite sizes. Put one layer of the cut turnip and sprinkle with coarse salt and reapeat it until finished the turnip. Sit it until the turnip is mrinated with salt well (about 20 minutes) then wash/drain. Pour in enough water to double the turnip and season the water with salt to your taste. Put the mrinated turnip in a deep air-tight container and pour the seasoned water in. Add in sliced garlic, ginger and spring onions.

Tips
-  Keeping the Kimchi: If you like Kimch fresh you'd better keep it in the fridge right after making it. If you like Kimchi a bit fermented flavour you can leave the fresh Kimchi in the room temperature until you get the right flavour and keep it in the fridge. It will keep at least one month in the fridge.