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!
Ingredients
2 servings
Instructions
- Before You Start…Please note that this recipe requires 3 hours of picking 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 of 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 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!
- 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 per serving
54kcal
💰 Cost Estimate
Total Ingredients
$249.00
$249.00
Per Serving
$125.00/serving
$125.00/serving
🏠 Savings
~$498.00 vs buying!
~$498.00 vs buying!
📋 Price Breakdown (50% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| Japanese turnips | 3 | - |
| kombu | 1 piece | - |
| dried red chili pepper | 0.5 | $221.00 |
| yuzu zest | 1 tsp | - |
| –1 tsp Diamond Crystal kosher salt | 0.5 | $18.00 |
| yuzu juice | 1 tbsp | $10.00 |
*Estimated market prices, may vary by region
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