Turnip Kimchi
"Most kimchi (Korean fermented pickles) use lots of red chile flakes and are bold and spicy. This is a white kimchi, which means it's made without the red chile. Some kimchi ferment for weeks, but Andrea Reusing lets these turnips pickle at room temperature for only two days. "It's really special to have something that's just starting to ferment," she says. "It's more about the flavor of the vegetable."..."
INGREDIENTS
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2 bunches small white turnips (about sixteen 1-inch turnips)
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1/4 cup plus 2 teaspoons kosher salt
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2 quarts water
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6 garlic cloves, smashed
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3 scallions
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One 1/2-inch piece of fresh peeled ginger, cut into thin rounds
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1 serrano chile?halved lengthwise, stemmed and seeded
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