Ingredients
2 bunch small white turnips
4 tbsp. kosher salt
2 tsp. kosher salt
2 qt. water
6 clove garlic
3 scallions
1 piece fresh ginger
1 serrano chile
Preparation
Step 1Trim 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.Step 2Drain 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.
