The “Turnip Yuzu Kombu-zuke” that I will be introducing this time is a Japanese pickle that uses the roots of turnips.
The leaves are delicious when cut into small pieces and pickled with turnips, or stir-fried with jako in sesame oil, so don’t waste any.
The season for turnips varies depending on where they are grown, but turnips grown in Kyoto, Japan are at their most delicious during the cold months from November to January. The roots of turnips at this time of year contain a lot of water and have a sweet taste.
In addition, it is rich in vitamins (rich in vitamin C) and the digestive enzyme amylase, so it can be expected to relieve stomach heaviness and heartburn, as well as have an intestinal regulating effect.
Ingredient
- Turnip root:3 plants (750g)
- Salt: 2 tablespoons
- Yuzu: 1 piece
- Kelp: Appropriate amount
How to cook
1. Slice the turnips
- Peel the turnips, leaving the leaves on.
- Cut off leaves leaving about 5cm from the root to make it easier to slice.
- Slice the turnips using a slicer.
To avoid cutting your hands with the slicer, leave about 5 cm of turnip leaves. You can slice safely and without waste.
![かぶの皮むき](https://fudousin.com/wp-content/uploads/2024/02/peel-the-turnip-355x266.jpg)
Peel a turnip
![葉を切り落とす](https://fudousin.com/wp-content/uploads/2024/02/cut-off-leaves-1-355x266.jpg)
Cut the leaf leaving the handle part intact.
![かぶをスライス](https://fudousin.com/wp-content/uploads/2024/02/slice-the-turnip-355x266.jpg)
Leave the leaves on for easier slicing.
![スライス完了](https://fudousin.com/wp-content/uploads/2024/02/slice-completed-355x266.jpg)
Use the leftover leaves separately.
2. Pickle turnips with salt
- Add salt (2 tablespoons) to the sliced turnip and rub it in.
- Place the pickle stone on it, using a plate to weigh it down. (If you don’t have a pickle stone, use a bowl filled with water instead)
- After about 30 minutes, water will come out, so wash it with water to remove the salty taste.
※ From this state, if you press it with a pickle stone, it becomes “salted turnips.”
Salt pickling becomes salty if too much salt is used or if it is pickled for a long time. The water will rise in about 30 minutes and the turnips will become soft, so be careful not to soak them too much.
![かぶを塩もみ](https://fudousin.com/wp-content/uploads/2024/02/rub-the-turnips-with-salt-355x266.jpg)
Add 2 tablespoons salt
![塩もみ完了](https://fudousin.com/wp-content/uploads/2024/02/salt-rubbing-completed-355x266.jpg)
Just rub it with salt to soften it.
![塩押し開始](https://fudousin.com/wp-content/uploads/2024/02/start-salting-355x266.jpg)
Salt pressing
![30分後(水分が出てくる)](https://fudousin.com/wp-content/uploads/2024/02/after-30-minutes-moisture-will-come-out-355x266.jpg)
The water will come up in about 30 minutes
3. Pickle turnips in yuzu and kelp
- Squeeze the yuzu flesh and strain it through a tea strainer.
- Finely chop the yuzu peel.
- Add the yuzu juice to the salted turnips and mix gently. (Adjust the amount of squeezed juice to your liking)
- Mix the yuzu peel and the kelp cut into bite-sized pieces.
- In the same way as for salting, place a pickling stone on top and leave it overnight to complete the “Turnip Yuzu Kombu Pickled”.
![柚子の搾り汁](https://fudousin.com/wp-content/uploads/2024/02/yuzu-juice-355x266.jpg)
Filter the yuzu juice
![柚子かわと昆布](https://fudousin.com/wp-content/uploads/2024/02/yuzu-peel-and-kelp-355x266.jpg)
Mix yuzu peel and kelp
![塩押し完了](https://fudousin.com/wp-content/uploads/2024/02/put-a-weight-on-355x266.jpg)
Marinate again
![柚子昆布漬けの完成](https://fudousin.com/wp-content/uploads/2024/02/completion-of-yuzu-kelp-pickle-355x266.jpg)
Leave it overnight and it’s ready.
This Japanese pickle is infused with the refreshing aroma of yuzu and the umami flavor of kelp, making it a delicious and stomach-friendly dish.
Please give it a try.