Turnip Green Kimchi

Method7 steps

1. 1

   Step 1: In a large shallow bowl, lay a few turnip greens (1.5 lb) on the bottom. Sprinkle a little bit, about 1/2 tablespoonful, of sea salt on top. Repeat the layers and sprinkle with salt until all the turnip greens covered with salt. You might need more salt depends on the volume.

   Uses 1.5 lb turnip greens (rinsed) · 1/4 cup Korean coarse sea salt

2. 2

   Step 2: Let them sit on the counter for 1 hour, turn upside down half way. They will reduce in volume by half. Rinse the turnip green with water a couple of times. Drain and set aside.

   Salt turnip greens (turn halfway) · 60 minUses turnip greens layered with coarse sea salt

3. 3

   Step 3: Meanwhile, make a stock. Combine 1-1/2 cups of water dried anchovies, sea kelp, and the dried mushrooms in a small pot. Bring to a gentle boil, then simmer for 5 minutes over low heat. Remove the pot from heat and let it cool for 5 minutes. Reserve 1 cup + 2 tablespoons of stock and discard the rest.

   Simmer stock · 5 minUses 1-1/2 cup water · 5-6 large dried anchovy · 1 piece dried sea kelp (dashima) · 2 dried shiitake mushroom

4. 4

   Step 4: To make rice glue, in a small pot whisk together 1 cup of reserved stock and sweet rice flour (1 tablespoon). Bring to med-high heat and let them bubble whisking continuously until it gets thicken. Remove from heat and set aside to cool.

   Uses 1 tablespoon sweet rice flour (chapssal-garu) · 1 cup of the reserved 1 cup+2 tbsp stock for rice glue

5. 5

   Step 5: In a blender, puree onion (1/2), red chili, garlic (3-4 cloves), ginger, anchovy sauce, shrimp sauce (1 tablespoon) and the remaining 2 tablespoons reserved stock until semi-smooth. Pour the mixture in a large mixing bowl. Add the Korean red chili flakes, the reserved rice glue; mix well.

   Uses 1/4 lb fresh red chilies (diced) · 1/2 onion (diced) · 3-4 cloves garlic · 1 " piece ginger · 1/4 cup Korean chili flakes (gochugaru) · 3 tablespoons Korean anchovy sauce · 1 tablespoon shrimp sauce · remaining 2 tbsp reserved stock to start the blender

6. 6

   Step 6: Add the turnip greens and toss gently with your hand to incorporate with the seasoning.

   Uses turnip greens salted 1 hour, rinsed and drained · prepared fresh-chilli and rice-glue kimchi seasoning

7. 7

   Step 7: Transfer the turnip green kimchi into an airtight container and let it sit in the room temperature for 2 days, then store in the fridge afterward. Your kimchi should be ready to eat 2-3 days.

   Uses assembled turnip-green kimchi