Pickled Turnip with Yuzu

Refreshing pickled with Tokyo turnips called kabu or you can use cucumbers, daikon (Japanese radish), napa cabbage, and eggplant to make this delicious Japanese pickled at home. 

Pickled Turnip with Yuzu

INGREDIENTS

• 3 Japanese turnips (kabu) (leaves attached; you can also use cucumbers, daikon, napa cabbage, etc)
• ▢1 piece kombu (dried kelp) (1.5 x 1.5 inches, 3.8 x 3.8 cm)
• ▢½ dried red chili pepper
• ▢1 tsp yuzu zest (or lemon zest)
• ▢½-1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
• ▢1 Tbsp yuzu juice (extract) (or lemon juice; optional)

INSTRUCTIONS

 

• Wash turnips carefully and peel the skin. Cut in half or quarters, depending on size, and then slice thinly. For leaves, cut them into ½ inch (1.3 cm) pieces.
• Cut kombu into small strips.
• Cut red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.
• In a resealable plastic bag, add turnip slices and leaves, kombu, red chili pepper, yuzu zest, salt (and yuzu juice). Mix and rub well with your hands from the outside of the bag.
  
• Remove air and keep in the fridge for at least an hour, preferably 3-4 hours, or even overnight before serving.
• Squeeze the vegetables with both hands to remove the pickle solution. Enjoy!

To Store

• You can keep the pickles in an airtight container after squeezing out the solution. Store in the refrigerator for up to 2-3 days.

https://www.justonecookbook.com/pickled-turnip-with-yuzu/