Pickled Turnip with Yuzu on a blue plate.

Pickled Turnip with Yuzu

Course: Side Dish
Cuisine: Japanese
Keyword: japanese pickled, pickled
Prep Time: 10 minutes
Total Time: 3 hours 10 minutes
Servings: 2
Author: Nami
Refreshing pickled with Tokyo turnips called kabu or you can use cucumbers, daikon (Japanese radish), napa cabbage, and eggplant to make this delicious Japanese pickled at home. 


  • 3 Japanese Turnips (kabu) (roots, stem, and leaves) (or you can use cucumbers, daikon (Japanese radish), napa cabbage, and eggplant)
  • 1 kombu (dried kelp) (1 kombu = 1.5" x 1.5")
  • ½ dried red chili pepper
  • 1 tsp Yuzu zest (or freezer dried Yuzu)
  • ½-1 tsp salt (kosher or sea salt; use half if using table salt)
  • 1 Tbsp Yuzu juice/Yuzu extract (or lemon, optional)


  1. Wash turnips carefully and separate roots and stem/leaves. Peel the skin of roots and cut in half or quarters. Slice thinly. For stem/leaves, cut into 1/2 inch pieces.
  2. Cut kombu into small strips.
  3. Cut red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.
  4. In a Ziploc bag, add turnip roots, stem/leaves, kombu, red chili pepper, yuzu zest, salt (and yuzu juice/extract). Mix and rub with hands well.
    Pickled Turnip with Yuzu 1
  5. Remove air and keep in the fridge for at least an hour, preferably 3-4 hours, or even overnight before serving.
  6. When you serve, drain any excess liquid by squeezing the vegetables with both hands.

Recipe Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.