Couple weeks ago I pulled all the Japanese turnips, some are quite small but tender and delicious, I didn't have the heart to through them away so I made these two side dishes for lunch. You can use any vegetable to make the Korean kimchi such as cucumber, summer squash, winter squash, radish, daikon, napa cabbage, bok choy, and mustard etc...The basic ingredients for the recipe are more or less the same, feel free to add or take away any ingredient and adjust the seasoning to your taste.
Baby turnip kimchi - most of the red color came from paprika, it's not that hot.
Sprinkle salt over turnip (or radish), mix and set aside for about 5 minutes; rinse and drain.
Seasoning: minced garlic and ginger, minced Korean brined shrimp (or few drops of fish sauce),
pinch of salt, sugar, and Korean chili pepper (use more if you like heat), add some paprika for color.
Toss vegetable with seasoning and set aside for an hour or two before serving, good with BBQ.
The kimchi can be kept in the frig for long time, but it never lasted more than 3 days at our house.
Roasted baby turnip - olive oil, salt, pepper, and few drops of maple syrup.
Thursday's Kitchen Cupboard is hosted by The Gardener of Eden, go visit Robin to see what other gardeners are cooking from their gardens around the globe.