Pickled Turnip with Yuzu
This delicious and easy Pickled Turnip with Yuzu recipe is quick to make thanks to a short pickling time. This crunchy preserved kabu is a wonderful asazuke-style tsukemono to serve with any Japanese meal as a palate cleanser. The citrus scent is quite refreshing!
Servings: 2
Calories: 54kcal
Ingredients
- 3 Japanese turnips (kabu) (leaves attached; you can also use cucumbers, daikon, or napa cabbage)
- 1 piece kombu (dried kelp) (1½ x 1½ inches, 3.8 x 3.8 cm per piece)
- ½ dried red chili pepper
- 1 tsp yuzu zest (or lemon zest)
- ½–1 tsp Diamond Crystal kosher salt
- 1 Tbsp yuzu juice (extract) (or lemon juice; optional)
Instructions
- Before You Start…Please note that this recipe requires 3 hours of pickling time.
- Wash 3 Japanese turnips (kabu) carefully and peel the skin. Cut in half or quarters, depending on the size, and then slice thinly. For the leaves, cut them into ½-inch (1.3-cm) pieces.
- Cut 1 piece kombu (dried kelp) into small strips.
- Cut ½ dried red chili pepper into half and remove seeds. Keep the seeds if you like it spicy.
- In a resealable plastic bag, add the turnip slices and leaves, kombu, red chili pepper, 1 tsp yuzu zest, ½–1 tsp Diamond Crystal kosher salt, and optional 1 Tbsp yuzu juice (extract). Mix and rub well with your hands from the outside of the bag.
- Remove the air and seal the bag. Keep in the refrigerator for at least an hour, preferably 3–4 hours, or even overnight.
- To serve, squeeze the vegetables with both hands to remove the pickling solution. Enjoy!
To Store
- You can keep the pickles in an airtight container after squeezing out the solution. Store in the refrigerator for up to 2–3 days.
Nutrition
Calories: 54 kcal · Carbohydrates: 13 g · Protein: 2 g · Fat: 1 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 334 mg · Potassium: 383 mg · Fiber: 4 g · Sugar: 7 g · Vitamin A: 33 IU · Vitamin C: 41 mg · Calcium: 59 mg · Iron: 1 mg