Achara Zuke (Turnips in Vinegar Dressing No. 36)
Submitted by sadams01
Achara Zuke: Japanese pickled turnips with kombu seaweed, dried chili, and rice vinegar. A crisp, tangy tsukemono made by slow-curing accordion-cut turnips. Side dish or banchan.
YIELD
8 picklesPREP
2 daysCOOK
0 minREADY
2 daysAchara Zuke is a Japanese sweet-and-sour pickle (tsukemono) named for the Indian and Filipino achaar/atchara family that influenced it during trade-route exchanges. The decorative accordion-cut on the turnips is what makes this dish look special: rows of thin parallel slices stopping just shy of the base, then a half-turn and another set of slices crossing the first. The result fans open like a chrysanthemum once it hits the brine.
The 24-hour salt soak followed by another 12-hour vinegar pickle is what gives proper achara zuke its distinctive crunch. The first salt-water bath pulls excess water from the turnip cells while keeping the structure intact. Then the squeeze-dry step is critical. Residual water dilutes the pickling liquid.
Kombu seaweed (a single 1-inch square is plenty) is the umami secret. As the kombu rehydrates in the vinegar it releases glutamates that give the pickle a savory backbone, the same way kombu builds dashi.
Chef Tips
- Use small Japanese turnips (kabu) if you can find them, they have thinner skins and a sweeter flavor than larger Western turnips
- Place the turnip on a wooden skewer or chopstick on each side before slicing, the chopsticks act as stoppers and keep the knife from going all the way through
- Wrap the kombu in a damp towel before cutting, dry kombu shatters under a knife while damp kombu slices cleanly
- Squeeze the salted turnips with both hands until very dry, this matters more than people think
- The pickle keeps 3 to 4 days at peak texture, after that the turnips start going soft
Variations
- Add 1 inch of fresh ginger root cut into matchsticks for a sharper, brighter pickle
- Stir 1 teaspoon of yuzu zest or lemon zest into the brine for a citrus note
- Use daikon radish in place of half the turnips for a more typical tsukemono color contrast
Ingredients
Directions
Starting a day ahead, peel the turnips and one at a time, slice them in the following fashion:
Make thin slices down to within ⅛” of the base, move the turnip a half turn clockwise and make similar slices intersecting the first ones. Now cut each turnip into quarters.
In a mixing bowl, stir the salt into ¼ cup cold water. Add the turnips. Soak in the refrigerator for 24 hours.
The following day, cover the dried red pepper with cold water and soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove & discard the seeds, slice the pepper crosswise into very thin rings.
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 by ⅛ inch wide.
Drain the turnips and squeeze them firmly until dry. Combine the vinegar, ½ cup cold water, sugar and a sprinkle of soy sauce in a 1½ to 2 quart jar and stir thoroughly. Add the turnips, pepper rings and kombu then stir again.
Cover tightly with a jar cover or plastic wrap, and refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.
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