Wash fresh turnips with greens well and shake dry. Peel roots and cut into chunks or wedges. Chop leaves and stems coarsely. Toss roots and greens with minced garlic, spring onions cut into 1 inch pieces on the bias, and a plenty of kosher salt.
Let this sit for about half an hour, then sprinkle with a heaping teaspoon of ground cayenne pepper, red pepper flakes, or you can use chopped fresh hot peppers, enough for the pickle to pack a punch. Toss again.
Stuff this mixture into clean glass jars, topping off with liquid from the bowl. Seal jars tightly, and set them in a cool dark place. In a few days, check to see if it’s fermenting; look for bubbles. If bubbling, open the jar very carefully over a sink to let a little bit of the gas escape; if you’re rash about opening the jar, you might just end up covered in kim chee juice. (This, children, is the the voice of experience.)
When gas has escaped, reseal the jar, and let it sit for another day or so. Repeat the gas release procedure and refrigerate for at least another week before serving.
