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Инструкции
1.
Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight.
2.
Mix 2 cups water with 1 tablespoon of the salt and the sugar in a 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 4 servings | |
| Calories 33 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3555mg | 148% |
| Potassium 195mg | 6% |
| Total Carbs 7.68g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.65g | 3% |
| Protein 0.96g | 2% |
