MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Turnip-Water Kimchi (Korean Dong Chimi)
 Categories: Salads, Vegetables, Korean, Vegetarian, Ethnic
      Yield: 4 Servings
 
      1 lb Chinese turnip
      1    Scallion
      1 tb Fresh ginger
      2 c  Water
      2 tb Salt
      2 cl Garlic
      1 ts Sugar
 
  Slice the turnip into finger-shaped pieces, 1-1/2" long and 1/2"
  wide. Cut the scallion into 1-1/2" lengths, then slice fine
  lengthwise. Repeat the same process for the ginger and garlic.
  Place these ingredients in a bowl, sprinkle with 1 tb of the salt,
  mix well and leave, covered, overnight.
  
  Mix 2 cups water with 1 tb of the salt and the sugar in a separate
  bowl. Let this mixture stand overnight, then pour it over the
  kimchi. Keep at room temperature for 24 hours. Transfer to jars and
  refrigerate. It will keep for at least 1 week.
  
  Recipe by The Korean Cookbook, by Judy Hyun
 
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