Simple decorative touches on a vegetable can transform a dish from ordinary to special. These pickled chrysanthemum turnips will bring your Osechi Ryori game to the next level. And you only need some basic cutting techniques!

Pickled Chrysanthemum Turnip (Kikka Kabu)

INGREDIENTS

• 1 dried red chili pepper
• 6 Japanese Turnips (kabu)
• 1 Tbsp salt (kosher or sea salt; use half if using table salt)
• 2 cups water (480 ml)
• yuzu peel (or lemon peel) (for garnish) (optional)

Marinade

• ⅓ cup rice vinegar (80 ml)
• ⅓ cup water (80 ml)
• 2 Tbsp sugar (you can increase up to 3 Tbsp)
• ¼ tsp salt (kosher or sea salt; use half if using table salt)
• 1 kombu (dried kelp) (2” x 3” or 5 g)

INSTRUCTIONS

1. Gather all the ingredients. Soak the chili in water to re-hydrate (until Step 9).
2. In a medium bowl, add all the marinade ingredients and mix well.
3. Cut off the top and bottom of the turnip.
4. Peel off the skin of the turnips.
5. Make vertical crisscross diagonal incisions from the top of the turnip, spacing 1 mm apart, and be careful not to cut all the way through. Tip: Placing the turnip between a pair of chopsticks prevents the knife from going all the way through the turnip. Repeat with the rest of turnips.
6. Turn the turnip upside down, with the cut side on the bottom. Then make one crisscross incision (we call it “Kakushi Bocho”) so the turnip will easily absorb the flavors.
7. Place the turnips in a large bowl. Add 2 cups (480 ml) of water and 1 Tbsp salt. Soak the turnips for 1 hour.
8. Once the turnip is tender, rinse thoroughly in running water, and gently squeeze out the water. Be careful not to damage the fine cuts. Place the turnips in the bowl and add the marinade.
9. Thinly slice the red chili pepper and add to the marinade (I do not include the seeds as they are too spicy). Marinade the turnips for at least 1 hour (up to 2 days) to pickle.
10. To serve, gently squeeze out the marinade, separate out the “petals” of chrysanthemum. Place the chili slices (and yuzu/lemon peel slices – optional) in the center of the turnip.

    

https://www.justonecookbook.com/pickled-chrysanthemum-turnip/