Korean Turnip Kimchi (Diced Gochugaru Water Fermented)

Name: Korean Turnip Kimchi (Diced Gochugaru Water Fermented)
Prep time: 30 min
Cook time: 10 min
Yield: 4 servings
Cuisine: Korean
Ingredients: turnip 1200 g; coarse salt 70 g; scallions 80 g; Korean chili flakes 50 g; minced garlic 25 g; ginger juice 10 ml; fish sauce 40 ml; water 500 ml

Quick answer

Active time: 40 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Diced turnip ferments submerged in a gochugaru broth, landing between cubed radish kimchi and water kimchi: more liquid than the first, redder and spicier than the second.

Turnips are scrubbed with the skin on and only bruised spots are cut away, keeping their sweetness and firm texture. Salting lasts 25 minutes, and the water it draws out is poured away so no bitterness carries over. If turnip greens are on hand, a few chopped in with the roots ferment alongside and improve the aroma. After a day at room temperature, small bubbles and a light sour smell signal that the jar should move to the fridge for two more days.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Scrub 1200 g turnips with the skins on and trim only bruised or damaged spots.

Cut them into even 2 cm cubes so they salt and ferment at the same pace.
2

Coat the turnip cubes evenly with 70 g coarse salt and let them sit for 25 minutes.

Turn them once halfway through, then discard the released liquid so the brine does not taste harsh.
3

Rinse 80 g scallions, shake off excess water, and cut them into 3 cm lengths.

If you have turnip greens, slice in a small amount to add fragrance and color without overwhelming the kimchi.
4

Stir 50 g gochugaru, 25 g minced garlic, 10 ml ginger juice, and 40 ml fish sauce into 500 ml water.

Mix until no dry clumps remain and the seasoning brine looks evenly red.
5

Add the salted turnips and scallions to the seasoning brine, then fold from the bottom upward so the cubes do not break.

Once the turnip surfaces are evenly stained red, transfer everything to a container.
6

Press the vegetables down so the brine covers them, and do not fill the container to the rim because fermentation needs space.

After 1 day at room temperature, check for bubbles and a lightly tangy smell, then refrigerate for 2 days.