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LOCATION: Recipes >> Preserving >> Kim Chee 18

Print this Recipe    Kim Chee 18

TURNIP 'KEEM-CHEE' (Moo keem-chee)

6 medium turnips
1 red chile pepper
1 1/2 tbsp. salt
1 tsp. candied ginger
1 1/2 cups water

Wash, peel, and quarter turnips. Add 1 tbsp. salt and let stand
2 days. Save the salt water that forms on the turnips. Remove
the turnips and slice in pieces 1/4" in thickness. Put the turnips
in a jar. Add chopped ginger, chopped red pepper, 1/2 tbsp. salt,
and the salt water from the turnips, plus enough extra water to
make 1 1/2 cups. Mix well and put in refrigerator for 2 weeks.
Serve the water with the turnips.

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