Turnip Kim-Chee (Mu Keem-chee)

Six (6) servings.

• 6 medium turnips
• 1 teaspoon candied ginger
• 1 red chili pepper
• 1 1/2 cups water
• 1 1/2 tablespoons salt

Wash, peel and quarter turnips.

Add 1 tablespoon salt and let stand two days.

Save the salt water that forms on the turnips.

Remove the turnips and slice in pieces 1/4 inch in thickness.

Put the turnips in a jar, add chopped ginger, chopped red pepper, 1/2 tablespoon salt, and the salt water from the turnips plus additional water to make 1 1/2 cups.

Mix well and put in refrigerator for two weeks. Serve the water with the turnips.