Ingredients
- 2 garlic (cloves)
- 1 1/2 long (inches)
- 1 chinese turnip
- 1 scallion
- 1/2 wide
- 475 ml water
- 475 ml water with
- 22 gr salt
- 18 gr salt
- 16 gr ginger (fresh)
- 4 gr sugar
- 1/2 slices lengths
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.
