Senmaizuke (Japanese Pickled Turnips)
Senmaizuke is a Japanese pickle that offers a perfect balance of tanginess, saltiness, and sweetness. It can also be enjoyed as a salad ingredient or used as a refreshing palate cleanser.
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Servings: 4
Ingredients
- 8 oz Japanese turnips
- 0.1 oz 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 turnips, then peel them thickly. Slice them into very thin rounds.
- Cut kombu into long, thin strips using kitchen shears. Remove the seeds from the chili pepper and cut it into rounds.
- Combine the sliced turnips, kombu, chili pepper, and seasonings (sugar, salt, and rice vinegar) in a ziplock bag and seal it, removing as much air as possible. Let the mixture pickle in the refrigerator for at least 8 hours (the longer it pickles, the more flavor the turnips will absorb).
Notes
- You can store it in the refrigerator for up to 5 days.
Nutrition
Calories: 31kcal
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