Pickled turnips in Kyoto style  かぶの千枚漬け

Organic turnips from Kenson’s  farm are juicy and delicious.

 local organic turnips-seasonal & juicy

local organic turnips-seasonal & juicy

Pickled turnips in Kyoto style  かぶの千枚漬け
 
Author: 
Recipe type: Pickles
Cuisine: Japanese
Prep time: 
Total time: 
Delicate and mild pickles
Ingredients
  • Fresh ternips 500g
  • Water 200ml
  • Sea salt 1 tbsp
  • Kombu seaweed 5cm x 5cm
  • White wine vinegar 2 tbsp
  • Mirin 2 tbsp
  • British beet sugar 2 tsp
  • Red chilli 1 (dried or fresh)
Instructions
  1. If you are using local organic turnips, wash them well then slice them thinly in 2mm horizontally without peeling the skin.
  2. Mix sea salt in water in a large bowl then add the turnip slices into the bowl of water with some weight on top. Alternatively, if the turnips are fresh and juicy, put the slices in a large bowl with the salt then mix and knead them well with hands. Transfer the turnips into a zip bag and keep it in the fridge overnight.
  3. Next day, cut the kombu seaweed in very thin strips and slice the chilli thinly without the seeds.
  4. Put the vinegar, Mirin and sugar in the large bowl then mix well until the sugar dissolves.
  5. Add the turnip slices without the liquid into the bowl of vinegar mix.
  6. Add the Kombu and chilli slices into the turnips then mix them all well.
  7. Transfer the pickles into a jar to keep in a fridge.
  8. It will be delicious next day; however, you can eat soon after making.
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