PICKLED TURNIP ASAZUKE

Best Season: Spring, Winter
Ingredients
  • 200 g Turnip (Greens Attached)
  • 3 g Sea Salt
  • 2 g Kombu
  • 10 g Rice Vinegar
  • 0.5 ea Chli Pepper (***Optional)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.

Keywords: asazuke recipe, japanese pickles asazuke, tsukemono recipe, japanese pickled vegetables, refrigerator pickles, 浅漬け 作り方, かぶ レシピ
Read it online: https://tenzoskitchen.com/recipes/pickled-turnip-asazuke/