Men’s cooking｜Cheap, easy and delicious “Turnip pickled in yuzu and kelp”

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.

Contents

Ingredient
How to cook

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.

Peel a turnip

Cut the leaf leaving the handle part intact.

Leave the leaves on for easier slicing.

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.

Add 2 tablespoons salt

Just rub it with salt to soften it.

Salt pressing

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”.