Kabu & Yuzu Tsukemono
I managed to get some Japanese turnips ( Kabu ) they are delicious raw in salads and cooked in soups.
I especially like to make pickles with them and around the winter solstice they are nice with Yuzu. Pickles are a must to serve with any Japanese style meal and these ones are ready basically the next day though the longer you leave them the softer they get. These pickles remind me of the kind you can get in the pickle shops in Kyoto
I hope you will enjoy making these easy pickles at home.
You will need a zip lock type bag.
Around three Kabu washed and with the tops and bottoms sliced off. If you have leaves still on your Kabu keep those wash them and chop them to pickle also ( I didn’t have leaves with mine so I chopped up a few komatsuna leaves to add)
Half a chopped red chilli pepper
A tablespoon of sliced fresh Yuzu rind
Two tablespoons of fresh Yuzu juice
A tablespoon each of mirin and brown rice vinegar
Two teaspoons of salt ( I used freshly ground Himalayan pink salt )
One tablespoon of finely sliced kombu kelp that has been soaked in water which will make it easier to cut. I had been given a bag of sliced kombu and I used that.
Slice you Kabu into rounds and add everything into your ziplock bag. Then massage the Kabu so everything coats the Kabu well, close the bag and place in your fridge.
Every few hours I massaged the Kabu just on the outside of the bag. The next day it will be ready to eat but it’s even better after a few more days.