.: evil jungle prince :.

At the market I spotted a few plump turnips and remembered seeing an unusual recipe for turnip kimchi (순무김치). Should I try it? I was nervous not knowing if I'd like it, or if it would turn out well. But as selections at the market come and go, I worried about missing my opportunity, so I went for it.

Wow, this was an excellent kimchi and I'm glad I tried it. It was also relatively easy, requiring few ingredients and not a lot of time, unlike many other kimchis. The taste was quite similar to radish kimchi, especially the texture; however the taste was distinctly turnipy. A quick Google search tells me that sunmu kimchi is a specialty of Ganghwado, Kyonggi Province. (Thanks to Yunchoi for confirming!)

Anyway, here's how I prepared mine:

1. Slice peeled turnips. (I used about 4-5 large ones.)

2. Cut the white portion of one bunch green onions into 1.5 inch sections. In a ceramic bowl, mix equal parts white onion pieces, chopped garlic, and red chili flakes. Add anchovy sauce* until the mixture is wet but not liquid.

3. Mix turnip slices and seasoning. Place into an airtight, non-metallic cannister and allow to ferment unrefrigerated for 12 hours*. Place into refrigerator and enjoy after a few days.

Notes:

* I used anchovy sauce but it's traditional to use salted and fermented pilchard, boiled and filtered
* My recipe book does not specify how long to ferment before refrigeration, so I tried 12 hours and this worked well in terms of the final taste outcome. But if this isn't correct, please let me know!

And for fun, here's some Korean pop music to enjoy with your kimchi: