After I pickled the turnip greens in my nukadoko,
I had to pickle the turnips in some way or other. After much thought, I decided to pickle them in
salt.
500 g turnips
2 tsp (8 g) salt
Small amount of shio (salted) kombu
One recipe says to pickle in 3% salt, but I
know from experience that 3% salt is too salty for my taste, so I reduced the amount
of salt to less than 2%, and added some shio kombu for additional flavor.
かぶの菜っ葉をぬか漬けした後、かぶを何らかの方法で漬けなければなりませんでした。色々考えた末、塩漬けすることにしました。
かぶ 500 g
塩 小さじ２（8 g）
塩昆布少々
あるレシピーでは、3%の塩に漬けると書かれていましたが、経験から3%の塩では塩辛すぎるので、塩の量を2%以下に減らし、味を付けるため塩昆布も入れました。
Very good! Even my son liked it!
美味しかったです。息子も美味しいと言ってました。
We also had this sekihan (mochi rice cooked
with azuki beans), given to us from my father-in-law.
この赤飯も食べました。義理の父からもらったものです。
It was very good, too!
赤飯も美味しかったです。
4 comments:
The turnips look delicious. Thank you for all your great recipes. How long did you pickle them?
Karupin: I let them sit in the fridge for almost one hour before serving, but I think you only have to pickle them overnight.
Here is a brief description of the recipe:
1. Peel turnips (thickly).
2. Cut into slices of desired thickness.
3. Put in a plastic/I-wrap/Ziploc bag, add salt and salted kombu.
4. Rub well
5. Put in the fridge.
Yuzu (citron) zest or chopped red pepper is a nice addition, too.
Correction: For almost one day before serving, not for almost one hour before serving!
Thank you for the information! I´ll try it as soon as I get nice turnips.
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