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What You Need:
(To Make: 8 pickles)
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2 medium-sized white turnips (about 2 ounces each)
1 teaspoon salt
1 small takano tjume (dried red pepper)
A 1-inch square kombu (dried kelp), cut from a sheet of packaged kombu and washed under cold running water
¼ cup rice vinegar, or substitute ¼ cup mild white vinegar
4 teaspoons sugar
MSG
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Translate this recipe:
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| How To Cook: |
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1. Starting a day ahead, peel the turnips and, one at a time, slice them in the following fashion: Make thin slices down to within
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2. Now cut each turnip into quarters. In a mixing bowl, stir the salt into ¼ cup of cold water. Add the turnips. Soak in the refrigerator for 24 hours.
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3. The following day, cover the dried red pepper with cold water and soak at room temperature for about 1hour, or until soft: Cut off the top of the pepper, remove and discard the seeds, and slice the pepper crosswise into very thin rings.
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4. 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 inch long by 1/8 inch wide.
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5. Drain the turnips and squeeze them firmly until dry. Combine the vinegar, ½ cup cold water, the sugar and a sprinkle of MSG in a 1½-to 2-quart jar (or bowl) and stir thoroughly.
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6. Add the turnips, pepper rings and kombu, and stir again. Cover tightly with a jar cover or plastic wrap, and refrigerate for at least 12 hours before serving. "Achara zuke" will keep for 3 or 4 days.
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