Kabu -- Japanese Turnip Pickles

READY IN: 12hrs 15mins
Recipe by mollypaul

A traditional Japanese condiment courtesy of Underwood Family Farms.

Top Review by Busters friend

Sleeper hit at the Halloween party! Served as a condiment to braised beef tongue alongside Willdly Pink Pickled onions and Horseradish cream - the crispy mildly pickled, mildly hot baby turnips were absolutely wonderful - a quart jar was demolished by a party of 15. Keeper recipe - thanks for posting!

Ingredients Nutrition

  • 1 cup water
  • 12 cup vinegar (white or rice vinegar works best)
  • 14 cup sugar or 14 cup honey or 14 cup agave syrup
  • 12 teaspoon salt (optional)
  • 1 red jalapeno chile, sliced lengthwise (wear gloves to slice and remove seeds)
  • 1 12 inches piece fresh ginger, peeled and sliced
  • 2 garlic cloves, peeled and crushed
  • 1 bunch Japanese turnip


  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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