Turnip Kimchi(깍뚜기)

This Kimchi can be made in 30 minutes and kept in fridge for more than one month, which means you have a ready-to-eat dish for more than one month. How does it sound. It is worth it to make it, isn't it? When Spring arrives the turnip has the most enjoyable flavour, which means it holds sweetness and looses the bitter flavour. When it comes I can't wait any longer to have it. I just ran to the shop and grab some turnips and make this dish within an hour. I can't be happier. If I have some time I make turnip salad along with it.

Ingredients
turnip (diced, preferably 1cm cubes)
coarse salt for marinating the turnip
crushed garlic, crushed ginger, spring onions
onions(optional)
salt, sugar, red chili powder for seasoning

Instruction
Sprinkle the coarse salt on the diced turnip and mix weel. Then sit it until the turnip marinated well(about 20 minutes). Meanwhile prepare the vegetables. Drain the marinated turnip and put it in a big mixing bowl(rather cooking basin, maybe) and add in other vegetables. Season it to your taste.

Tips
- for detailed information see cabbage Kimchi