Senmaizuke (Pickled Thinly Sliced Japanese Turnips)
Senmaizuke is a Japanese pickle that boasts a perfect balance of tanginess, saltiness, and sweetness. It can be enjoyed as a salad ingredient or used as a refreshing palate cleanser.
Ingredients
- 8 oz. (225g) Japanese turnips
- 0.035 oz. (1g) kombu (dried kelp)
- ½ chili pepper
Seasonings:
- 1 ½ Tbsp sugar
- 1 tsp salt
- 1 Tbsp rice vinegar
Instructions
- Remove the stems and roots from the turnips, then peel the skin thickly before slicing them into rounds 0.08-0.12 inches (2-3 mm) thick.
- Cut the kombu into long, thin strips with kitchen shears. Remove the seeds from the chili pepper and cut it into rounds.
- Combine the sliced turnips, kombu, chili pepper, and the seasonings (sugar, salt, and rice vinegar) in a ziplock bag and seal it, removing as much air as possible. Let them marinate in the refrigerator for at least 8 hours (the longer they marinate, the more flavor the turnips will absorb).
Notes
- You can store it in the refrigerator for up to 5 days.
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