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Categories:Viewed: 35 - Published at: 2 years ago
Ingredients
- 2 bunches small white turnips (about sixteen 1-inch turnips)
- 1/4 cup plus 2 teaspoons kosher salt
- 2 quarts water
- 6 garlic cloves, smashed
- 3 scallions
- One 1/2-inch piece of fresh peeled ginger, cut into thin rounds
- 1 serrano chilehalved lengthwise, stemmed and seeded
Method
- Trim the turnips, leaving about 1/2 inch of the stems.
- Halve the turnips lengthwise and transfer them to a 2-quart glass jar.
- Dissolve 2 tablespoons plus 1 teaspoon of the salt in 1 quart of the water and pour the brine over the turnips.
- Cover tightly and let stand at room temperature for 24 hours.
- Drain and rinse the turnips.
- Wash out the jar.
- Return the turnips to the jar.
- Dissolve the remaining 2 tablespoons plus 1 teaspoon of salt in the remaining 1 quart of water.
- Add the garlic, scallions, ginger and chile to the turnips.
- Pour enough of the brine into the jar to cover the turnips.
- Cover tightly and let stand at room temperature for 24 hours, then refrigerate for up to 5 days.
