I adapted this recipe from Maangchi, a fabulous resource for Korean cooking (with videos). The original recipe is called kkakdugi. You can make it with diakon radish, carrots or kohlrabi. While you can use other hot pepper flakes, I highly recommend ordering gochugaru for its inimitable flavors for homemade kimchi.
Slice or chop the turnips and place them in a bowl. Combine the salt and sugar and toss it with the turnips to distribute them evenly.
Set aside for 30-45 minutes until the turnips release their juices. Drain the turnips, reserving a few tablespoons.
Add the scallions, garlic, ginger, fish sauce and hot pepper flakes to suit your taste. Toss well until the turnips are well coated in the spice mixture.
Transfer the turnips into a glass jar. Press them down into the jar and use a chopstick to remove any air bubbles. Cover loosely with a mason jar lid.
Leave the jar at room temperature for 24 hours. Taste the kimchi and if you like the flavors it is developing continue to ferment for another 24 hours at room temperature.
Cover and store in the refrigerator to use fresh as a condiment and in cooked dishes.
Copyright 2021 Lynne Curry