Kabu -- Japanese Turnip Pickles

Total Time
12hrs 15mins
Prep 15 mins
Cook 12 hrs

A traditional Japanese condiment courtesy of Underwood Family Farms.

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

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.
Most Helpful

5 5

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!