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Turnip Green Kimchi

Holly Ford
Don't miss out turnip greens in the fall. Make a batch of kimchi with fresh red chilies. It is easy and delicious.
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  • In a large shallow bowl, lay a few turnip greens on the bottom. Sprinkle a little bit, about 1/2 tablespoonful, of sea salt on top. Repeat the layers and sprinkle with salt until all the turnip greens covered with salt. You might need more salt depends on the volume.
  • Let them sit on the counter for 1 hour, turn upside down half way. They will reduce in volume by half. Rinse the turnip green with water a couple of times. Drain and set aside.
  • Meanwhile, make a stock. Combine 1-1/2 cups of water dried anchovies, sea kelp, and the dried mushrooms in a small pot. Bring to a gentle boil, then simmer for 5 minutes over low heat. Remove the pot from heat and let it cool for 5 minutes. Reserve 1 cup + 2 tablespoons of stock and discard the rest.
  • To make rice glue, in a small pot whisk together 1 cup of reserved stock and sweet rice flour. Bring to med-high heat and let them bubble whisking continuously until it gets thicken. Remove from heat and set aside to cool.
  • In a blender, puree onion, red chili, garlic, ginger, anchovy sauce, shrimp sauce until semi-smooth. Pour the mixture in a large mixing bowl. Add the Korean red chili flakes, the reserved rice glue; mix well.
  • Add the turnip greens and toss gently with your hand to incorporate with the seasoning.
  • Transfer the turnip green kimchi into an airtight container and let it sit in the room temperature for 2 days, then store in the fridge afterward. Your kimchi should be ready to eat 2-3 days.


Turnip green kimchi can last in the fridge about 2 months. They are still edible after the 2 months but it will be very potent and sour.
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