| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Japanese | Japanese, Side dish, Vegetables | 8 | Pickles |
INGREDIENTS
| 4 | oz | White turnips |
| 1 | t | Salt |
| 1 | Dried red pepper | |
| 1 | 1" square kombu, washed | |
| 1/4 | c | Rice vinegar -=OR=- 1/4 c |
| white vinegar | ||
| 4 | t | Sugar |
| Soy sauce |
INSTRUCTIONS
Starting a day ahead, peel the turnips &, one at a time, slice them in the following fashion: Make thin slices down to within 1/8" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters. In a mixing bowl, stir the salt into 1/4 c cold water. Add the turnips. Soak in the refrigerator for 24 hours. The following day, cover the dried red pepper with cold water & soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by 1/8" wide. Drain the turnips & squeeze them firmly until dry. Combine the vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days. "Foods of the World" Recipes: The Cooking of Japan. Time/Life Books. Posted by Earl Cravens File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 8
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 290.7mg
Potassium: <1mg
Carbohydrates: 2.1g
Fiber: 0g
Sugar: 2.1g
Protein: 0g