Hakurei Turnip Aleppo Kimchi
Created by Wesley Barga (@wbargz) • September 25, 2025
been made 2 times
Times
- Ferment: 4 days
Hakurei Turnips are delicious and lend themselves really well to kimchi. This recipe shakes things up a little bit and uses aleppo pepper instead of gochucharu. I did this initially because that's what I had, but it turned out really delicious so I'm sticking with it.
I list the turnip greens separately from the turnips in the ingredients to help keep the greens from overwhelming the turnips. Some turnips come with a lot of greens, and you'll want to only include some. This ratio is pretty good but feel free to play around.
Ingredients
- 240 g Hakurei Turnip - Turnip Only, Chopped
- 180 g Hakurei Turnip Greens - Chopped -
- 35 g Green Onion (Scallion) - Chopped
- 18 g Aleppo Pepper
- 13 g Salt - Diamond - 3% by weight
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Instructions
- Separate your greens from your turnips.
- Chop your greens into about one-inch pieces. Wash thoroughly. I recommend a salad spinner, but if you don't have one then give them a good soak and plenty of time to drain.
- Clean your turnips and chop into chunks. Between a half inch and and inch is about right. Chop your green onions also, about a centimeter.
- In a large bowl, mix your veggies. The veggie ratios don't need to be exact, but you can scale the recipe to match the weight of the turnips to get it close.
- Add chili flakes. I used Aleppo here, but feel free to substitute. Gochucharu will be a much more traditional kimchi. If you use other chilis, consider using less, since Aleppo chilis aren't very spicy.
- Calculate your salt amount by weighing everything in your bowl and multiplying by .03. Add salt
- Put in your fermentation container and seal with an airlock, or your preferred method to seal.
- Check your ferment after about 8 hours to make sure it's given off enough brine to cover all of the veggies with liquid. There should be plenty of water coming out of the turnips, but if not then add 3% brine until the veggies are covered. Use a fermentation weight to keep veggies submerged.
- Let ferment for about 4 days and enjoy.
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