Pickled Turnip with Yuzu
This delicious and easy Pickled Turnip with Yuzu recipe is quick to make thanks to a short pickling time. This crunchy preserved kabu is a wonderful asazuke-style tsukemono to serve with any Japanese meal as a palate cleanser. The citrus scent is quite refreshing!
Foto: Just One Cookbook
Ingredients
- 3 Japanese turnips (kabu) ((leaves attached; you can also use cucumbers, daikon, or napa cabbage))
- 1 piece kombu (dried kelp) ((1½ x 1½ inches, 3.8 x 3.8 cm per piece))
- ½ dried red chili pepper
- 1 tsp yuzu zest ((or lemon zest))
- ½ –1 tsp Diamond Crystal kosher salt
- 1 Tbsp yuzu juice (extract) ((or lemon juice; optional))
Steps
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Before You Start…Please note that this recipe requires 3 hours of pickling time.
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Wash 3 Japanese turnips (kabu) carefully and peel the skin. Cut in half or quarters, depending on the size, and then slice thinly. For the leaves, cut them into ½-inch (1.3-cm) pieces.
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Cut 1 piece kombu (dried kelp) into small strips.
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Cut ½ dried red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.
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In a resealable plastic bag, add the turnip slices and leaves, kombu, red chili pepper, 1 tsp yuzu zest, ½–1 tsp Diamond Crystal kosher salt, and optional 1 Tbsp yuzu juice (extract). Mix and rub well with your hands from the outside of the bag.
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Remove the air and seal the bag. Keep in the refrigerator for at least an hour, preferably 3–4 hours, or even overnight.
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To serve, squeeze the vegetables with both hands to remove the pickling solution. Enjoy!
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You can keep the pickles in an airtight container after squeezing out the solution. Store in the refrigerator for up to 2–3 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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