Kabu -- Japanese Turnip Pickles |
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Prep Time: 15 Minutes Cook Time: 720 Minutes |
Ready In: 735 Minutes Servings: 8 |
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A traditional Japanese condiment courtesy of Underwood Family Farms. Ingredients:
1 cup water |
1/2 cup vinegar (white or rice vinegar works best) |
1/4 cup sugar or 1/4 cup honey or 1/4 cup agave syrup |
1/2 teaspoon salt (optional) |
1 red jalapeno chile, sliced lengthwise (wear gloves to slice and remove seeds) |
1 1/2 inches piece fresh ginger, peeled and sliced |
2 garlic cloves, peeled and crushed |
1 bunch japanese turnip |
Directions:
1. Bring water, vinegar, sweetener and salt to a boil in a nonreactive saucepan (if you are using granulated sugar, stir until dissolved).
2. Cool and add in jalapeno, ginger and garlic.
3. Quarter the turnips and slice thin and place in a medium glass bowl.
4. Pour the liquid over the turnips, cover the bowl and chill at least overnight to let the flavors meld.
5. Will keep up to one week.
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