MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Salads, Vegetables, Korean, Vegetarian, Ethnic
       Yield: 4 Servings
    1.00 lb Chinese turnip
    1.00    Scallion
    1.00 tb Fresh ginger
    2.00 c  Water
    2.00 tb Salt
    2.00    Cloves garlic
    1.00 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.