Turnip Kimchi

Yield : 30 portions (one portion is 30g)

Anchovy Stock

Ingredients
20 dried anchovies
2 whole mushrooms
3 green onions (only white part)

Method
1. Put all ingredients into a pot.
2. Add cold water and bring to the boil and simmer at least one
hour.
3. Pour the stock through a sieve into a bowl to strain out any
remaining solids and cool down.

Turnip Kimchi

Ingredients
4 turnips, peeled, cut into 1/4 inch slice and cross cut 1 inch
3 green onions (green part), chop into 2 inches
1/2 cup of hot pepper flake
1/4 cup of fish sauce
A half of onion, grinded
2 tablespoons of minced garlic (4~5 cloves of garlic)
1 tablespoon of minced ginger
1 tablespoon of pickles shrimps
1 pinch of salt
Method
1. Wash 4 turnips and peel the white part of turnip.
2. Cut the top of turnips.
3. Cut into 1/4 inch slices and cross cut into 1 inch and place the
turnips into a large bowl.
4. In the large bowl, add all ingredients.
5. Mix it up well until the seasonings coat the turnip pieces evenly.
6. Taste a piece of seasoned turnip and add salt if necessary.
7. Put the turnip Kimchi into a glass jar and press down on the top of
it to remove any air from between the turnip pieces.
8. Pour the anchovy stock into the jar until it reaches on the top of
turnip Kimchi.
9. Close a lid of the jar and keep it outside of the refrigerator for a
couple of days.