I wanted to buy some daikon greens so I could pickle them in my nukadoko. I found them sold at a supermarket that were suitable for making nameshi, but I also found turnips with greens sold cheap, so I bought them instead, hoping that turnip greens would be similar to daikon greens.
Just as I expected, turnip greens nukazuke was quite similar to daikon greens nukazuke.
This morning, I had some with natto (by adding some to the natto and mixing well).
This sound delicious, particularly with natto -- are the turnip greens still crunchy after pickling?
YSC: Yes, delicious, stinky in a good way, and yes, crunchy even after pickled.
We have the same turnips here. Never thought about pickling the stems but it makes sense. The roughly cut and steamed stems are known as a special vegetable dish (it is called "stem sauce") in a certain region of Germany. Therefor they sell the young and leaner stems in bigger bunches and the turnips are raised in a certain manner: the bigger roots will not grow but the greens will shoot.
Kiki: Your comments reminds me of nozawana:
because it is grown for its steams and leaves, not for its roots.
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