Recipe - Kabu No Sokuseki-Zuke (Turnip Pickles)

12 md Turnips
5 tablespoon (heaping) salt
4 Pieces (10cm) giant kelp
(konbu)
1 Square (2.5cm) yuzu citron
or lemon rind

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 cut or sliced up 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 1inch (21/2cm) 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 0870113992. 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.

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