achara zuke (turnips in vinegar dressing)

Categories
Side dish
Japanese
Vegetables
Yield
8 Pickles
MeasureIngredient
4 ounces White turnips
1 teaspoon Salt
Dried red pepper
1" square kombu, washed
¼ cup Rice vinegar -=OR=- 1/4 c white vinegar
4 teaspoons Sugar
  Soy sauce

Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within ⅛" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters.

In a mixing bowl, stir the salt into ¼ c cold water. Add the turnips. Soak in the refrigerator for 24 hours.

The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.

Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by ⅛" wide.

Drain the turnips & squeeze them firmly until dry. Combine the vinegar, ½ c cold water, sugar & a sprinkle of soy sauce in a 1½ to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.

"Foods of the World" Recipes: The Cooking of Japan. Time/Life Books.

Posted by Earl Cravens

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