Ingredients
4 turnips, washed, trimmed and peeled
salt
½ cup water
2 tbsp rice vinegar
2 tbsp soy sauce
2 tbsp sugar
2 small fresh ginger, slices
1 clove garlic, minced
3 scallions, cut into 1-inch lengths
¼ tsp. red chili flakes
1 tbsp chives, chopped
2 tsp sesame seeds, toasted
Preparation
Slice the turnips into slices about ⅛ of an inch thick and place them on a cookie sheet.
Sprinkle the slices with salt and allow them to stand for 2 hours.
After 2 hours, rinse and drain the slices and set them aside.
In a saucepan, combine the marinade ingredients and bring the mixture to a boil.
Add the turnips and toss them with the marinade.
Continue cooking until the liquid comes to a boil.
Allow the turnips and the liquid to cool, then transfer the slices and marinade to a glass jar.
Cover the jar and refrigerate up to 12 hours, shaking the jar occasionally, to allow the flavors to blend.
Serve garnished with chives and sesame seeds.
