1 chinese turnip 1 scallion 16 gr ginger 475 ml water 18 gr salt 2 garlic 4 gr sugar 1 1/2 long 1/2 wide 1/2 slices lengths 22 gr salt 475 ml water with
Instructions
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.