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‘Snips Chi Recipe

Take advantage of a winter root vegetable surplus by making your own Korean staple side dish, kimchi.

| May 2019

snips-chi 
Photo by Grace Stufkosky

AN ANSWER FOR WHAT TO DO WITH YOUR WINTER ROOT VEGETABLES BESIDES ROASTING THEM

One winter when I lived in Queens, I was grateful for the opportunity to participate in a winter CSA. It consisted of four or five deliveries throughout the season of about 15 pounds at a time of assorted root vegetables grown on Long Island. I have a particularly vivid memory of one of the deliveries including a turnip the size of my head. Although the standard protocol for this sort of glut of winter root veggies is roasting — and roast I did — I’ve also come to love the character that they bring to ferments.

Unlike cabbage, which I don’t have to tell you makes an irresistible kimchi but doesn’t have a particularly strong flavor on its own, this combination of turnips and parsnips has a sweet, nutty, and spicy flavor that really shines through in the finished product. The traditional kimchi spices of gochugaru, ginger, and garlic give this all the mouthwatering umami of a cabbage-based kimchi, with the added complexity of the ’snips. Plus, it’s a nice option for something other than roasting all those dead-of-winter roots.

parsnips
Parsnips photo from Adobe Stock



Ingredients

  • 215 grams parsnips sliced into 1⁄16-inch-thick coins with a food processor or mandoline or as thin as you can with a knife
  • 500 grams turnips, sliced into 1⁄16-inch-thick coins with a food processor or mandoline or as thin as you can with a knife
  • 25 grams ginger, grated but not peeled
  • 10 grams minced garlic
  • 15 grams salt
  • 12 grams salt-free gochugaru Korean chili flakes

gochugaru
Gochugaru photo from Adobe Stock

Materials

  • Basic fermenting supplies
  • Mandoline or food processor (optional)

Yield: 1 scant quart






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