July 3, 2012

Pickled Turnips/かぶの漬物

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 500 g
塩 小さじ2(8 g

Very good!  Even my son liked it!

We also had this sekihan (mochi rice cooked with azuki beans), given to us from my father-in-law.

 It was very good, too!


Karupin said...

The turnips look delicious. Thank you for all your great recipes. How long did you pickle them?

Hiroyuki said...

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.

Hiroyuki said...

Correction: For almost one day before serving, not for almost one hour before serving!

Karupin said...

Thank you for the information! I´ll try it as soon as I get nice turnips.