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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
• 1   1/2-inch piece of fresh peeled ginger, cut into thin rounds
• 1   serrano chile, halved lengthwise, stemmed and seeded

Description

Most Kimchi (Korean Fermented Pickles) Use Lots Of Red Chile Flakes And Are Bold And Spicy. This Is A White Kimchi, Which Means It's Made Without The Red Chile. Some Kimchi Ferment For Weeks, But Andrea Reusing Lets These Turnips Pickle At Room Temper

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