Ingredients with Measurements:
- 2 medium-sized turnips, peeled and sliced thinly
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 1 small piece of kombu (optional)
- 1 red chili pepper, sliced (optional)
Special equipment needed:
- Glass jar with lid
Step-by-step instructions:
1. In a large bowl, mix the sliced turnips with salt and sugar. Let it sit for 30 minutes to draw out the moisture.
2. Rinse the turnips under cold water and squeeze out the excess water.
3. In a saucepan, combine rice vinegar, water, and kombu (if using). Bring it to a boil and let it cool.
4. Place the turnips and red chili pepper (if using) in a clean glass jar.
5. Pour the cooled vinegar mixture over the turnips, making sure they are completely submerged.
6. Close the lid tightly and let it sit at room temperature for 1-2 days.
7. Once the turnips are pickled to your liking, transfer the jar to the refrigerator.
Time:
Preparation time: 10 minutes
Pickling time: 1-2 days
Temperature:
Room temperature for pickling, refrigerated for storage
Serving size:
4-6 servings
Nutritional information:
Calories: 25
Fat: 0g
Carbohydrates: 6g
Protein: 1g
Sodium: 587mg
Sugar: 4g
Substitutions for ingredients:
- White vinegar can be used instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
- Kombu can be omitted if not available.
- Other vegetables such as daikon or cucumber can be used instead of turnips.
Variations:
- Add sliced ginger or garlic for extra flavor.
- Use different types of vinegar such as apple cider or white wine vinegar.
- Experiment with different spices such as mustard seeds or coriander.
Tips and tricks:
- Use a clean glass jar to prevent contamination.
- Make sure the turnips are completely submerged in the vinegar mixture to prevent spoilage.
- Adjust the amount of sugar and salt to your liking.
- The longer the turnips sit in the vinegar mixture, the more sour they will become.
Storage instructions:
Store the pickled turnips in the refrigerator for up to 1 month.
Reheating instructions:
This recipe does not require reheating.
Presentation ideas:
Serve the pickled turnips as a side dish or as a topping for rice bowls or sandwiches.
Garnishes:
Garnish with sliced green onions or sesame seeds.
Pairings:
Serve with grilled meats or fish.
Suggested side dishes:
Serve with steamed rice and miso soup.
Troubleshooting advice:
If the turnips become slimy or have an off smell, discard them and start over.
Food safety advice:
Make sure to use clean utensils and a clean jar to prevent contamination.
Food history:
Pickling is a traditional method of preserving food in Japan. Asazuke refers to the quick pickling method that does not require fermentation.
Flavor profiles:
The pickled turnips are tangy, slightly sweet, and salty.
Serving suggestions:
Serve the pickled turnips as a side dish or as a topping for rice bowls or sandwiches.
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Region: Japanese