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Quick Turnip Pickles (Kabu No Sokuseki-Zuke)


Try this tasty recipe that's made with yuzu. Can be used as side dish with any meal, perfect for the summer!













Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


12 each turnip
5 tablespoons salt
4 each kelp
giant, 10 cm piece, (konbu)
1 each yuzu
2 1/2 cm square, citron or lemon rind


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 1 inch (2½-cm) 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.

NOTES: 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.

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 sliced in thin wafers. Peel and seed large cucumbers.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 00% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 34882mg 1453%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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