INGREDIENTS

INSTRUCTIONS

Date: Mon, 22 Apr 1996 23:04:30 -7  From: arlenes@holly.colostate.edu
An example of "instant" salt  pickling. It takes only an hour for these
pickles to ripen, and they  will keep, covered, in the refrigerator for
the better part of a  week. Also appropriate for cucumber sliced in
thin wafers. Peel and  seed large cucumbers.  To prepare: Cut off
greens from turnips and reserve.  Wash turnips,  peel, then cut into
very fine julienne strips. Wash greens, dry, then  chop finely.  Put
turnip strips with finely chopped greens into a bowl and sprinkle  with
salt. Table salt is fine.  Knead with your hands and mix  thoroughly to
draw water out of vegetable. In less than a minute, a  fair amount of
liquid will be produced. Discard this liquid.  Add the konbu and a
1-inch (2-1/2-cm) square of yuzu citron or lemon  rind. Let stand,
lidded and with a light weight, for 1 hour at room  temperature.  To
serve: Pick out a portion from the bowl with chopsticks or fork and
shake off liquid. Arrange in a mound on individual pickle dish. You
may season with a few drops of soy sauce, if desired.  From "Japanese
Cooking; A Simple Art" by Shizuo Tsuji, with an  introduction by M.F.K.
Fischer. Kodansha International Ltd., Tokyo,  New York and San
Francisco, 1980. ISBN 0-87011-399-2. Posted by  Stephen Ceideberg; May
6 1992.  NOTE: The "lidded and with a light weight" refers to making
them in a  Japanese pickle tub. A plate with a small rock in a
nonreactive pan  will do.  MM-RECIPES@IDISCOVER.NET  MEAL-MASTER
RECIPES LIST SERVER  MM-RECIPES DIGEST V3 #113  From the MealMaster
recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God will let you get away with it until suddenly . . .”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 40.9mg
Potassium: 119mg
Carbohydrates: 4.1g
Fiber: 1.1g
Sugar: 2.4g
Protein: <1g