Kimchi Or Korean Pickle

Directions

1. Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables into small pcs. Sprinkle with 2 Tbsp. salt and let stand for 3 to 4 hrs. Press out liquid. Mix vegetables well with onion, garlic, gingerroot, and red pepper. Put vegetables in a large glass jar with a tight lid. Leave jar in the refrigerator for 3 to 4 days. Serve with meals.
2. Makes about 2 pints.
3. It doesn't say what type cucumbers to use. I also seem to remember Kimchi in an episode of M*A*S*H. The one where Frank Burns saw some Koreans burying something in the grnd behind the Swamp. So he called an alert and went out in the field dressed for battle, expecting something to explode. What he dug up was - Kimchi - in an earthenware jar. Which is the Korean way of letting Kimchi ferment. Although I do not know how many days they leave it like which. Oh, yes, if you try to "age" it which way, be sure to wrap the jar in some sort of cloth, so the dirt doesn't get inside the jar!