General tips

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Buy Local Food : ...but at the same time, figure out what makes sense. It is more energy efficient to raise lambs in New Zealand and ship them to the UK than to raise them in the UK, because New Zealand lamb farming is more energy efficient. It is also more energy efficient to buy produce raised in Spain, than produce that has to be grown in greenhouses in the UK. Baby steps require figuring out which things make sense and which don't.

Turnip-Water Kimchi (Korean Dong Chimi)

	Category	Regional Recipes
	Views	231
	Ratings	0

Ingredients And Procedures

1 lb Chinese turnip

1 Scallion

1 tb Fresh ginger

2 c Water

2 tb Salt

2 Cloves garlic

1 ts Sugar

1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2

inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. 2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a

separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun.

Rate this recipe!

Post this recipe to your site

<h1>Turnip-Water Kimchi (Korean Dong Chimi)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Chinese turnip <P>1 Scallion <P>1 tb Fresh ginger <P>2 c Water <P>2 tb Salt <P>2 Cloves garlic <P>1 ts Sugar <P>1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 <P>inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. 2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a <P>separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-ideas.com" title="Free recipe">free recipes</a>