かぶの浅漬け
Asazuke is a quick and easy first tsukemono recipe to learn.
Unlike most tsukemono that come to mind, pickled turnip asazuke is not fermented. Instead salt is used to draw out the natural moisture in the vegetables. The two — the salt and the water content of the vegetables — combine to create a brine that transforms the turnip’s flavor and texture.
As summer gives way to fall, the temperature here in the Tokachi Region of Hokkaido drops precipitously. Turnips maturing at this time of year tend to have a naturally sweeter flavor profile as a result of the cooler seasonal temperatures. This makes fall/winter turnips an exceptionally good candidate for asazuke. The sweetness of the vegetable balances the savory, sharp pickling brine, resulting in a well-rounded and balanced dish.
Spring turnips work equally as well, though they become increasingly bitter as the temperature rises, so it is best to use vegetables that have been harvested earlier in the season.
PICKLED TURNIP ASAZUKE
Ingredients
Instructions
- CUT THE TURNIPS. Wash the turnips well, scrubbing the skin to remove any residual soil. Cut the bulb into pieces that are easy to eat in one bite with chopsticks. Cut the greens into similarly sized lengths.
- SALT THE TURNIPS. Place the turnips into clean, clear plastic bag and add the salt. Mix well to evenly distribute the salt. Add the kombu and mix again.
- CURE OVERNIGHT. Remove as much air as possible from the bag and tie it shut. Alternatively you can put it into a bowl and weight it. Place it in the refrigerator overnight.
- SERVING. Remove the pickles from the refrigerator, strain off the liquid, and gently squeeze with your hands to remove any residual moisture. Transfer to a bowl and toss with the vinegar and let it sit for an hour before serving to allow the flavors to balance.
Note
FOR QUICKER PICKLES. Instead of placing the bag into the refrigerator, gently weight it down between two plates and leave it at room temperature for 2-3 hours.
